Pan Seared Lamb Chops with Haricots Ve..

Provided by Jay Comfort Coastal Concepts

Adapted by StarChefs.com

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Prep: 10 mins
Cook: 10 mins
Ready in: 20 mins

Serves:

Ingredients

1 teaspoon Dijon mustard, smooth variety
3 tablespoon tarragon vinegar (or substitute white wine vinegar)
2 tablespoon tarragon, chopped
1/3 cup extra virgin olive oil
Maldon sea salt and freshly ground pepper
8 lamb loin chops
2 tablespoon canola oil
12 ounce French green beans, clipped
2/3 cup red bell pepper, julienned
8 ounce organic mesclun mix

Cooking Instructions

METHOD:

Bring a saucepot of 2 quarts salted water to boil. Preheat the oven to 350°F. In a bowl, whisk together the mustard, vinegar and tarragon. Add the olive oil in a slow stream. Set vinaigrette aside.

Season the lamb chops with salt and pepper. Heat the canola oil in an oven-proof skillet. Add the lamb chops. Brown the chops on first side well and flip. Finish coking in the oven.

Cook the green beans in the water for 2 minutes. Drain and place in a bowl with the bell peppers. Gently mix together for 1 to 2 minutes. Fold in the vinaigrette.

Portion the mesclun mix onto 4 plates. Add green beans and top with 2 lamb chops per plate.

Round Out the Meal:

With pureed carrots.

Kid Friendly:

Go easy on the vinaigrette.