So now he new year has started. And today, we made our first “from scratch” dinner. Not your traditional fried chicken, potatoes with gravy and peas; Not your Sunday, Old Folks dinner. Rather, Lamb Chops with a Cream and Mustard Reduction, Whole Baby Beets and a Carrot/Parsnip Vegetable Medley.

This might be the year of the sauce. Be fun to work on them this year. The cream and mustard reduction was not hard. In the pan that you slowly cooked the lamb chops, with an sea salt, fresh pepper, olive oil, rosemary, garlic and pomegranate vinegar marinade, deglaze the pan with a good white wine and reduce to 3 Tablespoons. Pour in 1 cup of heavy cream mixed with 3 Tablespoons of mustard. I used a Löwensenf Bavarian Style Sweet Mustard. Over a medium flame, reduce until the sauce is thickened. Spoon over the chops.

The vegetables Carrot/Parsnip Vegetable Medley is shredded carrots and parsnips, olive oil and sunflower seeds. Steam until soft. Here is a photo of the dinner. We enjoyed it.

Braised Lamb Chops
mustard cream reduction

Whole Baby Beets

Carrot/Parsnip Vegetable Medley

2007 Davis Creek Cellars Cabernet Sauvignon