Whole Grain Mustard & Herbes de Provence Lamb Chops

Direction for Yogurt Sauce 

• 3 Tbsp olive oil
• 1 tsp Espelette pepper or paprika
• 2 Tbsp honey
• 1 cup Greek yogurt
• 2 limes, juice and zest
• 2 scallions, thinly sliced
• 2 Tbsp chopped cilantro

Combine all ingredients in a bowl and salt to taste

Direction for Pesto for Brussel Sprouts

• 1 cup arugula
• 1 bunch mint
• 1 bunch fresh tarragon leaves
• 1 bunch fresh parsley leaves
• 1 bunch fresh basil leaves
• 1 garlic clove
• 1 Tbsp honey
• 3 Tbsp sherry vinegar
• 4 Tbsp grated parmesan cheese
• 5 Tbsp olive oil
• Large bowl of ice water

1. In a large pot, heat water to boiling. 
2. To blanch herbs and arugula, place leaves in a sieve. Please sieve with leaves into boiling water for 1 minute. Transfer sprouts to a large bowl of ice water. When cooled, dry on a kitchen towel. 
3. Plunge into a large bowl of ice water to cool. 
4. Drain and transfer leaves and all remaining ingredients to blender and blend until smooth, adding more olive oil, if necessary, to achieve desired consistency. 
5. Season with salt to taste

Direction for Brussel Sprouts

• 1 lb Brussels sprouts, cut in half
• 1 Tbsp salt
• 3 to 4 Tbsp olive oil, duck fat, or rendered bacon fat
• Juice of ½ lime
• Large bowl of ice water

1. In a large pot boil water and season water with salt blanch Brussel sprouts for 2 minutes, stirring constantly. 
2. Transfer sprouts to a large bowl of ice water.  

Directions to Serve

1. In a cast iron skillet on medium heat, sauté marinated lamb lollipops for 4 minutes on each side, until medium rare. Set aside and rest for 10 to 15 minutes.
2. To serve, plate lamb and Bordelaise Sauce with Roasted Yams with Yogurt Sauce and Brussels Sprouts with Pesto.