Seared Lamb with Mustard Potatoes and Green Beans
A delicious recipe featuring seared lamb served with mustard potatoes and fresh green beans.
Equipment
- large pot
- skillet
- Mixing Bowl
Ingredients
For the Potatoes
- 1 pound small red-skinned new potatoes or fingerling potatoes
- 2 tablespoons whole-grain mustard or Dijon mustard
- 2 tablespoons olive oil or canola oil
- 1 teaspoon kosher salt adjust quantity if using regular salt
- 1 clove garlic or garlic powder
For the Lamb
- 4 small lamb loin chops or pork chops or chicken thighs
- 1 teaspoon pepper freshly ground black pepper recommended
For the Green Beans
- 8 ounces green beans or asparagus or snap peas
- 2 tablespoons fresh flat-leaf parsley or cilantro
For Assembly
- 1 whole lemon or lime juice
- 0.5 cup panko bread crumbs or regular breadcrumbs or crushed crackers
Instructions
Cooking Instructions
- Boil the small red-skinned new potatoes in a large pot of salted boiling water until fork-tender, about 15 minutes, then drain and set aside to cool slightly.
- In a bowl, combine the drained potatoes with whole-grain mustard and a drizzle of olive oil. Toss gently until well coated.
- Pat the lamb loin chops dry, then season with kosher salt and freshly ground black pepper. Heat olive oil in a skillet and sear the lamb for 3-4 minutes on each side.
- In the same pan, add the green beans and sauté for 2-3 minutes until bright green and tender-crisp.
- Layer the mustard potatoes on a serving dish, place the seared lamb on top, and garnish with sautéed green beans and chopped parsley.
- Squeeze fresh lemon juice over the dish just before serving.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 15IUVitamin C: 30mgCalcium: 80mgIron: 3.5mg
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