Pan Fried Lamb With Mustard & Parsley Sauce, Leek & Squash Puree

You won't want to be silent about these lambs.


• 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


  1. 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.
  2. 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.
  3. Now stir in your mustard and chopped parsley until combined. Remove from heat and keep warm until ready to use.
  4. 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.
  5. 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.
  6. 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

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