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Honey Mustard Lamb Chops with Mushrooms & Green Beans.

  • 0.45 kg
    cremini mushrooms
  • 4 cloves
  • 0.45 kg
    green beans
  • 12
    lamb loin chops
    black pepper
    Dijon mustard
    virgin coconut oil
    white wine vinegar
  • 1
    Wash and dry the mushrooms and beans. Thinly slice the mushrooms.
    0.45 kg cremini mushrooms
    0.45 kg green beans
  • 2
    Peel and mince the garlic and place in a small bowl; add Dijon, honey, vinegar, salt, and pepper and whisk to combine.
    4 cloves garlic
    ¼ cup Dijon mustard
    2 tbsp honey
    2 tbsp white wine vinegar
    1 tsp salt
    1 tsp black pepper
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    In a separate bowl, toss lamb chops in half the honey mustard sauce. Reserve the remaining, untouched sauce for later.
    12 lamb loin chops
  • 5
    Once the skillet is hot, add oil and swirl to coat the bottom.
    4 tsp virgin coconut oil
  • 6
    Place the lamb chops in the skillet; cook until they are nicely seared and cooked to your desired doneness, 3-4 minutes per side. Once done, transfer the chops to a plate and let them rest for 5 minutes.
  • 7
    Return the skillet to the heat; add oil and swirl to coat the bottom. Add mushrooms and cook, stirring occasionally, until mushrooms soften, 4-5 min.
    4 tsp virgin coconut oil
  • 8
    Meanwhile, trim and discard the ends of the green beans.
  • 9
    Add beans to the skillet and continue to cook until beans are tender crisp, 2-3 min.
  • 10
    Add remaining, untouched sauce to the skillet with the veggies and cook until heated through, stirring frequently, 1 min more.
  • 11
    To serve, divide lamb chops between plates, arrange veggies on the side drizzling with any sauce remaining in the pan. Enjoy!