Try this Lamb chops with leek mash and mustard sauce recipe, or contribute your own.
Suggest a better descriptionBoil the potatoes in salted water until tender. Add the leeks to the pan for the last 5 minutes cooking. Drain and return to the pan with a splash of milk and a knob of butter, then mash Season and keep warm.
Season the cutlets. Heat a non-stick frying pan, then add another knob of butter and let it foam. Fry the lamb for about 3 minutes on each side or until golden and still pink in the middle. Take from the pan, leave to rest on a plate, then add the stock and jelly and simmer for 5 minutes until syrupy. Add the mustard, simmer for a few seconds more, then season to taste.
Add any resting juices to the sauce, then serve with chops and mash.
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Serving Size: 1 Serving (511g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1801 | ||
Calories from Fat: 1557 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 173g | 231 % | |
Saturated Fat 98.7g | 493 % | |
Monounsaturated Fat 53g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 976.4mg | 300 % | |
Sodium 907.3mg | 31 % | |
Potassium 1109.2mg | 29 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 8.1g | ||
Protein 53.4g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1801
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