Saffron-Seared English Lamb with Cider–Mint Reduction

Ingredients

For the Lamb

• 4 English lamb loin chops

• 2 tablespoons olive oil

• 1 teaspoon sea salt

• ½ teaspoon cracked black pepper

• 1 teaspoon ground coriander

• ½ teaspoon smoked paprika

• Pinch of saffron threads, bloomed in 2 tablespoons warm water

For the Cider–Mint Reduction

• 1 cup dry English apple cider

• 1 tablespoon wholegrain mustard

• 1 tablespoon honey

• 2 tablespoons fresh mint, finely chopped

• 1 small shallot, minced

• 1 tablespoon unsalted butter

For Serving (Optional)

• Buttered baby potatoes

• Wilted spring greens or leeks

Instructions

1. Prepare the Lamb
   Pat the lamb chops dry. In a small bowl, combine olive oil, salt, pepper, coriander, smoked paprika, and the bloomed saffron with its liquid. Rub the mixture thoroughly over the lamb and allow it to rest for 20 minutes at room temperature.

2. Preheat the Nutri-Stahl Large Skillet
   Heat the skillet over medium-high heat for 2–3 minutes. The multi-layer stainless steel construction will ensure even heat distribution for optimal searing.

3. Sear the Lamb
   Place the lamb chops into the hot skillet. Sear for 3–4 minutes per side until a deep golden crust forms. Reduce heat to medium and cook an additional 1–2 minutes for medium doneness. Remove lamb from the skillet and rest, loosely tented.

4. Prepare the Reduction
   In the same skillet, add the minced shallot and sauté for 30–45 seconds until fragrant. Deglaze with the apple cider, scraping the fond from the pan.

5. Reduce and Finish
   Stir in mustard and honey. Simmer uncovered for 5–7 minutes until slightly thickened. Remove from heat and whisk in butter and chopped mint for a glossy finish.

6. Serve
   Spoon the warm cider–mint reduction over the rested lamb. Serve alongside buttered potatoes and seasonal greens.