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

Serves 4:
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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.

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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.

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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.

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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.