Ingredients
8 lamb cutlets or chops
½ cup lemon juice
½ tsp dried tarragon
1 tbsp Bush Honey
½ tsp SIDS SALT & PEPPER
1 tsp Dijon mustard
2 tbsp butter
1 tsp SIDS CRAZY LEMON
Directions
Cook lamb in frypan for 4 minutes each side. Remove from pan and set aside.
Boil lemon and tarragon in the pan until ¼ cup is left, stirring any sediments from the pan into the reduction.
Add remaining ingredients, including SIDS SALT & PEPPER, Dijon mustard, SIDS CRAZY LEMON, honey and simmer for 5 minutes. Swirl in butter then return chops to mixture to reheat.
Serve with roast vegetables.
