Dijon Encrusted Mustard Lamb Chops Au Jus with Rutabaga Puree and Braised Mustard Greens

Serves 4:
Mustard Greens:

1/4 cup olive oil
4 cups onion-julienned
2 cups Granny Smith apples-pealed, cored, sliced into batonettes
3 cloves garlic-minced
2 t Grey Poupon Country Dijon Mustard
8 packed cups mustard greens-trimmed of stems, roughly chopped
2 cups chicken stock
1/4 cup fresh sage leaves-minced
salt-to taste
pepper-to taste

1. Heat olive oil in a large pan.

2. Add onions to the pan, season with salt, and caramelize on low heat, stirring occasionally, until soft and golden-approximately 15 minutes.
3. In the last 5 minutes of caramelizing the onions, add apples to the pan and incorporate.
4. Reserve 1 t of the caramelized onions for garnishing the lamb.
5. Add garlic and Dijon; slightly increase the heat and cook until garlic just begins to turn light brown.
6. Add greens and stir gently; add stock, season, and simmer until the greens are tender (approximately 10 minutes).
7. Adjust seasoning and add sage; cook for 2 more minutes.
8. Remove all contents from the pan; strain on paper towel.
Rutabaga Puree:

1lb rutabaga-pealed and cut into 2 inch pieces
12 cups water
2 cups milk
2 t butter
2 t Grey Poupon Country Dijon Mustard
salt-to taste
pepper-to taste

1. Place cut rutabaga into pot with water, add salt, and bring to a boil; reduce to a simmer and cook until tender.
2. Strain the cooking liquid and use a ricer to mash rutabaga into a bowl.
3. Warm up milk.
4. Add butter, warm milk, Dijon, salt, and pepper to the rutabaga and mix the puree.
Au Jus:
4 oz lamb trimmings
8 garlic cloves-each cut in half
1/4 cup olive oil
2.5 cups dry white wine
2.5 cups chicken stock
1 Bay leaf
6 thyme sprigs
1/2 T dried oregano
salt-to taste
pepper-to taste
2 t Dijon
4.5 t butter

1. Slowly brown lamb trimmings and garlic in olive oil.
2. Once nicely brown, deglaze with wine and reduce to 1/3.
3. Add stock, bay leaf, thyme, oregano, and season; slowly reduce to 2/3.
4. Strain sauce and return to the heat; taste and season.
5. Using an immersion blender, add Dijon and butter until you reach a smooth, coating consistency; serve on top of lamb chops.
Lamb Chops:
4 slices of multi-grain bread-cut into cubes, toasted, and crushed into bread crumbs (~5.5 oz)
1 T thyme leaves-minced
1/2 T dried oregano
1/2 cup Grey Poupon Country Dijon Mustard
3/4 cup brown sugar
3/4 cup olive oil
8, 3 oz lamb chops
salt-to taste
pepper-to taste
½ cup olive oil

1. In a bowl, combine bread crumbs, thyme, oregano, Dijon, sugar, and olive oil.
2. Season the chops well, with salt and pepper, and coat with the Dijon mixture.
3. Heat olive oil in a sauté pan and sear chops until medium rare (approximately 2-3 minutes on each side, depending on the stove).
4. Remove from heat, top Au Jus, and serve with mustard greens and rutabaga puree.

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