- Serves: 2
- Cook Time:
- Prep Time: 45 minutes
- Effort: medium
- small bunch of rosemary, finely chopped
- 1 clove garlic, chopped
- 2 tbsp vegetable oil
- 2 lamb chops, each 200g
For the black pudding hash
- 60 g new potatoes, such as Charlotte, crushed
- 60 g leeks, chopped
- 60 g brussels sprouts, chopped
- 40 ml vegetable oil
- 60 g black pudding, skinned and diced into 1cm cubes
- salt, and freshly ground black pepper
- flour, for dusting
For the grain mustard sauce
- 80 ml lamb or beef stock
- 20 g wholegrain mustard
- 30 g unsalted butter
- dashes of Worcestershire sauce
1. Mix the rosemary, garlic and oil together and spoon over the chops. Leave to marinate.
2. To make the hash, cook the potatoes, leeks and brussels sprouts separately until soft. Drain, and refresh under cold water.
3. Crush the potatoes and put them into a large bowl with the cooked leeks and brussel sprouts.
4. Heat half of the oil in a non-stick frying pan until almost smoking. Fry the potatoes mixture until it begins to colour, remove and leave to cool. When cold, refrigerate to allow the mixture to firm up and then add the diced black pudding.
5. Adjust the seasoning and then mould the mixture into a cake. Give the cake a light sprinkling of flour. Heat the remaining oil in a frying pan and fry the cake for 3-4 minutes on each side until golden brown.
6. Preheat a griddle pan and cook the chops for 4 to 5 minutes on each side for medium-rare chops or 7-8 minutes if you prefer medium.
7. Bring the stock to the boil, and add the mustard. Allow the sauce to bubble and reduce for several minutes and then add the butter and a dash of Worcestershire sauce.
8. Place the black pudding hash onto a serving plate. Place the lamb chops onto your serving dish or plate and finish by drizzling with the grain mustard sauce.
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