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Quick Pan‑Seared Lamb Chops with Crispy Potatoes & Mint Pea Purée
A fast‑track, restaurant‑style dinner cooked in about 10‑12 minutes. Tender, medium‑rare lamb chops are seared in a hot skillet, finished with garlic‑butter mushrooms, served alongside crispy new potatoes and a bright mint‑creme fraiche pea purée, all drizzled with a smoky chipotle‑mustard vinaigrette.
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Critical Success Points
- • Heating the skillet until it’s truly hot before adding the lamb ensures a proper sear and prevents the meat from steaming.
- • Cooking the lamb only 2 minutes per side keeps it medium‑rare; over‑cooking will make it tough.
- • Pressing the potatoes down in the pan creates a uniform crispy surface.
- • Basting the lamb with butter, garlic and mushrooms adds flavor and prevents drying.
Safety Warnings
- • The skillet will be extremely hot – use oven mitts when handling the pan.
- • Raw lamb juices can cause cross‑contamination – wash hands and utensils thoroughly after handling raw meat.
- • Butter can splatter; keep a splatter guard or lid nearby.
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