Lamb chop stroganoff

Place a large frying pan over a medium heat and stand the lamb chops in the pan balanced on the fatty strip along the side. Cook and render down the fat until crisp and golden (a couple of minutes). Flip them onto their side, cook for 2 minutes, then flip again and cook for a final 2 minutes. Remove from the pan to rest in a warm place

Add a knob of butter to the pan, which will also have the rendered down lamb fat in there. Add the onion, garlic and mushrooms with a pinch of salt and fry over a medium heat, continuously stirring until the onions are caramelised and the mushrooms are starting to brown round the edges. This will take about 6-8 minutes

Next add the tomato purée, mustard and smoked paprika and cook whilst stirring for a further minute. Then add the white wine and reduce by half

Add the stock and simmer for 5 minutes then stir in the sour cream and half of the herbs. Stir to combine then add the lamb chops back into the pan and reheat for a few minutes (don’t let it bubble away for too long or the sauce may split)

Season to taste, then serve up with the remaining herbs sprinkled on top and plenty of freshly cracked black pepper