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Today recipe….Lamb with potatoes..& chicken cake…

YIELDS: 4
READY TIME: 25 minutes
Time spent: 30 minutes.
CAL/SERV: 398

INGREDIENTS 

20 little fresh potatoes with red skin

a pound of green beans

Whole-grain mustard, 1 tablespoon

2 tablespoons olive oil

8 miniature lamb chops

Kosher pepper Salt

1  lemon 

a pair of garlic cloves

Panko breadcrumbs, half a cup

Fresh flat-leaf parsley, 1 cup.

DIRECTIONS
First, preheat the oven to 400 degrees Fahrenheit.
STEP 2 Put the potatoes in a medium pot and pour cold water over them. Green beans should be added in the final 3 minutes of cooking after bringing to a boil, then cooked for 12 to 15 minutes, or until just tender. After draining, keep 1/4 cup of the cooking liquid. The potatoes should be quartered if they are large. When returning the veggies back to the pot, add the mustard and 1 tablespoon of the cooking liquid. If the potatoes look dry, add additional water, 1 spoonful at a time.
STEP 3 While the oil is heating, season the lamb chops with 1/4 teaspoon each of salt and pepper and sauté for 2 minutes, or until they are golden brown each side. Roast the skillet in the oven for 4 to 6 minutes for medium-rare, or until it reaches the desired doneness.
Step 4 involves removing four strips of lemon zest with a vegetable peeler and chopping it finely while the lamb is cooking. Combine the bread crumbs, remaining tablespoon of oil, zest, and garlic in a bowl. Spread out evenly on a small baking sheet with a rim and toast for 3 to 4 minutes, or until golden brown.
STEP 5 Pour 2 tablespoons of lemon juice over the bread crumbs and toss to mix. Add the parsley and 1/4 teaspoon each of salt and pepper. Serve the potatoes and green beans beside the meat after being spooned over.

Chicken and Biscuit Cake…
 Ingredients

for 6 servings

• 6 tablespoons butter
• 1 onion, chopped
• ½ cup flour(60 g)
• 3 cups chicken broth(720 mL)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup heavy cream(240 mL)
• 2 ½ cups frozen mixed vegetable(455 g)
• 1 rotisserie chicken, shredded
• 2 tubes biscuit dough, 8 biscuits each

Preparation
Turn the oven on to 350°F (180°C).
Melt the butter in a sizable pot over a medium-high heat.
Stir in the onion until softened. roughly one minute.
To keep the flour from browning, whisk in the flour while constantly stirring. roughly one minute.
Salt, pepper, and chicken broth are whisked in. Whisk continuously until no lumps are visible.
Add the heavy cream by whisking. Bring to a gentle simmer and cook until the sauce has slightly thickened. Check for more salt and pepper.
Stir in the shredded chicken and mixed vegetables until well combined.
Transfer to a baking dish that is 9 by 13 inches (23 by 33 cm).
12 biscuit dough pieces should be evenly distributed on top (excess biscuits can be cooked off separately).
Bake the biscuits in a preheated oven for 20 minutes, or until they are The gravy mixture is boiling and golden.
Before serving, allow it cool somewhat.
Enjoy!