• 5 lamb chops
• ¼ cup butter
• ¼ cup flour
• ¾ cup milk
• 2 heaping tablespoons dijon mustard
• Small bunch of parsley, chopped fine
• 1 medium leek, light green bottom only, cleaned and sliced
• ½ butternut squash
• Canola oil & salt
- To make mustard & parsley sauce, place a heavy pot on a medium heat. Add all of the butter, and once melted, all of your flour. Continue cooking this mixture, called a roux, for another minute or two.
- Next add your milk, and use a whisk to stir until no lumps of the flour mixture remain. Keep cooking another 5 minutes on medium heat, stirring frequently, until the milk sauce is hot and the sauce has thickened.
- Now stir in your mustard and chopped parsley until combined. Remove from heat and keep warm until ready to use.
- For a simple squash puree (not shown in video) simply roast a squash in its skin until very soft. Scoop out the flesh, and mash it with a small amount of butter and salt.
- Heat a large frying pan on medium high heat, and add a good glug of canola oil once it’s hot. Add your lamb chops to the pan, season liberally with salt, and cook for 3-4 minutes per side until nicely browned. Remove from pan and rest while cooking leeks.
- Get your frying pan back on medium-high heat, and in the leftover drippings from your lamb chops, sautee your sliced leeks for 5 or 6 minutes until softened. Add a pinch of salt if needed, and another touch of oil if it’s too dry.
Plate your lamb chops atop your three accompaniments for a gorgeous meal