Lamb chops can cheer up any Sunday!

There is nothing, and I mean nothing, more comforting than a hearty Sunday lunch. (It could translate into brunch really but this Sunday, it was restricted to the former!) It’s the one day in the week when the whole family comes together, to eat and share stories and also, the only lazy day before Monday blues kick in. When I was still living with my parents, Sunday would generally be celebrated as Good Food Day!
Living in Delhi with the younger sister now, we try to make every Sunday special. Trying out new eating joints, visiting historical monuments, meeting up with old friends… well the list in endless. The days we choose to stay at home, well, lunch/brunch is a grand affair. And this Sunday was no different…

Mustard lamb chops
(With parsley mash and boiled veggies with honey-yoghurt dressing)

Total time: 1.30 hours

Ingredients (It’s a long list so please bear with me!)
For the meat
4 lamb chops
3 tbs mustard (Of your choice. I used American today)
4 tbs olive oil
4 cloves of garlic (crushed)
Handful dried chilli flakes
Handful dried rosemary
Pinch of salt

For the vegetables
2 carrots (peeled and chopped)
250 g beans (chopped)
4 babycorns (chopped)

For the dressing
Half cup yoghurt
Juice of 1 lemon (add the zest if need be)
1 tbs honey
Pinch of salt and pepper
Handful of parsley

For the mash
4 boiled potatoes
Knob of butter
Hot milk (use according to the consistency you want)
Salt and pepper to taste
Handful of chopped parsley
For the sauce
Dash of soy
Dash of vinegar
2 tbs of red wine

The process to Sunday goodness
Ok, the ingredients list is long but it’s all about getting everything together before you begin. Once you do that, you won’t even notice the time you spend cooking I promise you!
Start with the marinade. In a zip pouch (thanks Nigella!) add the mustard, olive oil, crushed garlic, chilli flakes, rosemary, salt and mix together. Then add the lamb chops. Make sure they are all coated before setting it aside for an hour.
Start boiling a pot of water with a pinch of salt.
Now, begin with the mash. Peel the boiled potatoes. Add the salt, pepper and butter. Then with a potato masher, mash them with all your might! Add milk to it as you go along until you feel they are to your liking. Finally, throw in the chopped parsley and give it a final fold. Set aside.
The water will come to a boil by the time the mash is made. Add the vegetables. Cook for about 3-5 minutes then drain them in a strainer. Put under cold water immediately to stop them from cooking. Set aside.
While the veggies are cooking, mix the yoghurt, lemon juice, honey, salt and pepper in a bowl. Add the parsley and check if more seasoning is required in the zingy dressing.
After an hour, start heating a nonstick pan. When hot, add the lamb chops and let them sear for about two minutes. Flip and cook for about four minutes till or until browned to perfection.
To deglaze the pan, add the remaining marinade, wine, soy and vinegar. Cook till the alcohol evaporates, leaving you with a thick sauce.

Plating up
Plate the parsley mash with an ice cream scoop (it’s Sunday after all!). Add the veggies on the side and drizzle with the dressing. Finally, place the delicious lamb chops and serve with the sauce. Eat with a warm bun as it soaks up all the flavours on the plate!

It’s the perfect combination to start a Sunday! Don’t you think?