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 strip 1 teaspoon thyme leaves; pat 1 pound lamb loin chops dry and set them at room temperature for 10 minutes.
2. Bring 4 cups water and 1 teaspoon kosher salt to a boil in a saucepan. Add 12 ounces halved fingerling potatoes, simmer for 8 minutes until barely tender, and drain thoroughly.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 12 ounces drained fingerling potatoes cut-side down and cook for 5 minutes; add 1 small minced shallot, 1 minced garlic clove, 1 teaspoon thyme leaves, and 1 teaspoon lemon zest, then cook for 3 minutes and transfer everything to two warmed plates.
4. Coat 1 pound lamb loin chops with 1 teaspoon Dijon mustard, then season with ½ teaspoon kosher salt and ½ teaspoon black pepper.
5. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Sear 1 pound seasoned lamb loin chops for 3 to 5 minutes per side, until the thickest part reaches at least 145°F; transfer the chops to a board and rest for 5 minutes.
6. While the lamb rests, melt 1 tablespoon unsalted butter in the skillet. Add 8 ounces chanterelle mushrooms and cook for 4 minutes; pour in ½ cup low-sodium chicken broth and 1 tablespoon lemon juice, then simmer for 2 minutes and swirl in 1 tablespoon unsalted butter.
7. Plate 1 pound rested lamb loin chops beside 12 ounces prepared fingerling potatoes, then spoon 8 ounces chanterelle mushrooms and the pan sauce over the lamb.