Lamb chops with sage and honey mustard, served with carrots and leeks - Kalamata Papadimitriou
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Lamb chops with sage and honey mustard, served with carrots and leeks

Ingredients

1 kg lamb chops
4 tbsp olive oil
2 tbsp butter
2 tbsp sage, finely chopped
4 tbsp honey mustard Papadim’s
4 spring onions, finely chopped
6 carrots
2 leeks
Salt
Freshly ground pepper

Preparation
  • On a cutting board, using a sharp knife, slice the carrots and leeks diagonally into slices about half an inch thick (1,5 cm).
  • Place a non-stick frying pan over high heat, adding 2 tbsp olive oil and the butter.
  • Sauté the carrots with the leeks for 3-4 minutes until the leeks are translucent, sprinkling with salt and freshly ground pepper.
  • When the carrots and leeks are ready, transfer to a bowl and return the frying pan over high heat adding the remaining olive oil.
  • Season the lamb chops with salt and pepper and place on a baking tray lined with grease proof paper.
  • Add the sage, the mustard with thyme honey and the spring onions to the lamb chops.
  • Mix thoroughly, then lay out the chops on the baking tray adding the carrots and leeks around them.
  • Wrap the grease-proof paper well and bake in a pre-heated oven at 180oC for 40-45 minutes.
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