Careme

Ingredients

• Simple Truth® Natural Lamb Loin Chops

  1 lb $17.99
• Chanterelle Mushrooms

  8 oz $19.99
• Private Selection® Petite Fingerling Gourmet Potatoes

  12 oz $3.99
• Shallot

  1 small $4.49
• Garlic

  1 clove $0.99
• Simple Truth Organic® Thyme

  1 teaspoon leaves $2.79
• Fresh Organic Lemon

  1 teaspoon finely grated zest plus 1 tablespoon juice $2.00
• Water

  4 cups
• Kosher salt

  1½ teaspoons
• Black pepper

  ½ teaspoon
• Dijon mustard

  1 teaspoon
• Olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Low-sodium chicken broth

  ½ cup

Instructions

1. Halve 12 ounces fingerling potatoes; clean and tear 8 ounces chanterelle mushrooms; mince 1 small shallot and 1 garlic clove; and prepare 1 teaspoon thyme leaves, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Pat 1 pound lamb loin chops dry and let them stand at room temperature for 10 minutes.
2. Bring 4 cups water and 1 teaspoon kosher salt to a boil. Add 12 ounces halved fingerling potatoes, simmer for 8 minutes until barely tender, and drain thoroughly.
3. Season 1 pound lamb loin chops with ½ teaspoon kosher salt and ½ teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, sear the chops for 3 to 5 minutes per side until they reach at least 145°F, and transfer them to a board loosely tented with foil.
4. Add 1 tablespoon olive oil and 12 ounces drained fingerling potatoes to the skillet. Cook cut-side down over medium-high heat for 5 to 6 minutes until crisp; reduce the heat to medium, add 1 small minced shallot and 1 teaspoon thyme leaves, and cook for 1 minute. Add 1 minced garlic clove and 1 teaspoon lemon zest, cook for 30 seconds, then transfer the potatoes to a covered serving bowl.
5. Melt 1 tablespoon unsalted butter in the skillet over medium-high heat. Add 8 ounces chanterelle mushrooms and cook for 4 minutes until golden. Whisk in ½ cup low-sodium chicken broth, 1 teaspoon Dijon mustard, and 1 tablespoon lemon juice; simmer for 2 minutes, remove from the heat, and swirl in 1 tablespoon unsalted butter.
6. Divide 12 ounces crisp fingerling potatoes and 1 pound rested lamb loin chops between two plates, then spoon 8 ounces chanterelle mushrooms and the Dijon pan sauce over the chops.