Yesterday was the last Sunday before Lent, or Ahad Al Marfa3, and is traditionally celebrated in our and many families across Lebanon by a gathering over lunch. The food preparation included the entire family and each one showed up –and off– with one of his famous recipes.
There is no traditional food on this day, but the menu did include all kind of meat since most of us abstain from eating meat during Lent.
So we sat feasting on Kibbeh, grilled seafood, barbecued chicken and I offered to bring lamb chops cooked in three mustards.
Well the best part after eating was skyping with my brother and his family who, live in Canada, we raised our glass in a toast to them and together laughed our heart out.
Keep smiling and cherish life!
Lamb Chops with Three Mustards
- 1 tbsp butter
- 6 tbsp spring onions, finely sliced (white part only)
- 6 lamb chops
- ½ cup white wine
- 1 tsp Dijon mustard
- 1 tsp English mustard
- 1 tbsp whole grain mustard
- ½ cup fresh cream
- Kosher Salt & freshly ground pepper, to taste
1.Melt butter in a nonstick skillet over medium-high heat. Add onions and cook until wilt and starting to brown.
2.Season the lamb chops on both sides with kosher salt and pepper. Place it in hot skillet, and cook for 1 minute on each side.
3.Add the wine and cook the meat for further few minutes until opaque or desired degree of doneness.
4.Add the 3 mustards and stir well to coat the lamb chops.
5.Stir in the fresh cream and cook until it starts to bubble. Do not allow to boil.
6. Arrange the lamb chops on dinner plates. Top with the sauce or serve on the side.