- 2 Tablespoons of chipotle sauce
- 4 Lambchops
- 1 Tablespoons of sunflower oil
- 1 Tablespoon of mustard
- ¼ Cup of cider vinegar
- 2/4 Cup of extra virgin olive oil
- ½ Tablespoon of finely chopped garlic
- ½ cup of mushrooms
- Salt and pepper to taste
Marinate the lamb chops with the sunflower oil, salt, pepper before putting it on the hot pan. Add the mushrooms and chopped garlic to the pan with the lamb chops and flip the lambchops over after 5 minutes until cooked. In a small cup, mix the mustard, vinegar, olive oil and chipotle sauce. When the lamb chops are almost ready to serve add the mixed sauce on top of the lamb chops for the finishing touch.
Alternatively, use only 1 tablespoon of mustard, 2 tablespoon of extra virgin olive oil and 2 tablespoons of chipotle sauce. It is not a vinaigrette but it still yummm.