Lunch: Seared Lamb with Mustard Potatoes and Green Beans

Recipe by Woman's Day Kitchen This creative take on steak on potatoes subs lamb for the traditional beef steak uses whole-grain mustard to add big flavor without adding a lot of calories or fat.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Seared Lamb with Mustard Potatoes and Green Beans

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

20 small red-skinned new potaotes
6 oz. green beans
1 tbsp. whole-grain mustard
2 tbsp. olive oil
8 small lamb loin chops
kosher salt
Pepper
1 lemon
2 clove garlic
1/2 c. panko bread crumbs
1 c. fresh flat-leaf parsley

Instructions

Heat the oven to 400 degrees F.
Place the potatoes in a medium pot and cover with cold water. Bring to a boil, then reduce heat and cook until just tender, 12 to 15 minutes, adding the green beans during the last 3 minutes of cooking. Drain, reserving 1/4 cup cooking liquid. Cut the potatoes in half (or quarter if large). Return the vegetables to the pot and toss with the mustard and 1 tablespoon cooking liquid (adding more water, 1 tablespoon at a time, if the potatoes seem dry).
Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet, season the lamb chops with 1/4 teaspoon each salt and pepper and cook until golden brown, 2 minutes per side. Transfer the skillet to the oven and roast to desired doneness, 4 to 6 minutes for medium-rare.
While the lamb is cooking, using a vegetable peeler, remove 4 strips of lemon zest and finely chop. In a bowl, combine the zest, garlic, bread crumbs, and remaining tablespoon oil. Scatter evenly on a small rimmed baking sheet and toast until golden brown, 3 to 4 minutes.
Squeeze 2 tablespoon lemon juice over the bread crumbs, sprinkle with the parsley and 1/4 teaspoon each salt and pepper, and toss to combine. Spoon over the lamb and serve with the potatoes and green beans.

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