Lamb chops with mushrooms and madeira

Method

1. Heat the oven to 200°C/fan180°C/gas 6. Slice the potatoes into wedges, put in a large roasting tin, then toss with 1 tbsp oil and season. Roast for 25 minutes.
2. Meanwhile, soak the porcini in 125ml boiling water.
3. Heat 1 tbsp oil in a pan. Chop the onion, then fry gently for 10 minutes until soft. Slice and add the fresh mushrooms. Fry for 5 minutes.
4. Drain the porcini (reserve the liquid), then chop finely and add to the pan with their liquid, the mustard and madeira/port.
5. Heat the remaining oil over a high heat. Season the chops. Fry for 3 minutes on each side.
6. Add the lamb and thyme to the potatoes. Cook in the oven for 8-10 minutes for medium.
7. Stir the crème fraîche into the mushrooms, taste and season. Serve the lamb and potatoes with the sauce and steamed cabbage, if you like.