LAMB CHOPS - ROASTED WITH ROASTED POTATOES AND COGNAC MUSTARD

By akselden

Ingredients

• 1 stick butter
• 1 clove garlic, pressed
• 1 branch fresh rosemary
• 16 double-thick lamb rib or loin chops, about 6 pounds
• Salt and freshly ground pepper
• Cognac Mustard
• 1/2 C. California-style hot-sweet mustard
• 3 T. Cognac
• Roasted Potatoes
• 2 1/2 lbs. small red or white potatoes
• Remaining rosemary and garlic butter
• Salt and freshly ground pepper

Details

Servings 8

Preparation

Step 1

In a small saucepan, melt the butter with the garlic and rosemary over low heat. Let this stand for about 10 minutes to absorb flavor.

Brush this over the lamb chops, then season them generously with salt and pepper. Arrange the chops in a single layer in a baking dish (or more than one pan as needed). Set aside the remaining butter mixture for the potatoes.

Roast the lamb chops at 450 F for 10 minutes, then turn the chops and brush with a little of the Cognac mustard.

Continue roasting until they are done, about 5 more minutes. Serve with potatoes.

Cognac Mustard:
Blend the ingredients with a fork. Serve on the side.

Roasted Potatoes:
Toss the potatoes in a bowl with the rosemary and garlic butter (including the rosemary branch). Season to taste with salt and pepper. Transfer them to a baking pan.

Bake them at 425° F to 450° F for 45 minutes, or until they are cooked through.

Serve them with the lamb.

Note: In this menu, these can roast right along with the lamb chops, but they need to go in first because they will take about 20 to 30 minutes longer.