lamb chops with spiced potato mash
This was really great. The lamb was cooked in the oven, just a little more than medium rare. The chops were organic with a good amount of wholesome fat on them. Also now that I have found a lactose free yogurt I could also enjoy this within the recipe as well.
Serves 4
45 minutes to make, plus overnight marinating
Ingredients
- 8 best-end trimmed lamb chops
- For the marinade
- 1tbsp vegetable oil
- 3cm piece fresh ginger, grated
- 1/2 tsp each turmeric and garam masala
- 1 tsp each cumin and coriander seeds, toasted
- 2 tbsp natural yogurt
- 1 green chilli , finely chopped
- Juice of 1/2 lemon
- For the mash
- 600g maris piper potatoes, quartered
- 50g butter
- 1 tsp black mustard seeds
- 2 garlic cloves, finely sliced
- 1 large ripe tomato, roughly chopped
- 2 tbsp double cream
- Small bunch of fresh coriander, chopped
Method: How to make lamb chops with mash
1. Combine the marinade ingredients in a shallow bowl. Add the lamb and turn to coat. Cover and chill overnight.
2. Preheat the oven to 180°C/fan160°C/gas 4. Put the lamb chops on a rack over a roasting tin. Cook for 20 minutes for medium, then rest for 5 minutes.
3. Meanwhile, boil the potatoes until tender. Drain, mash and set aside. Melt the butter in a small frying pan, add the mustard seeds, garlic and tomato. Cook for about 1 minute. Fold into the potato with the cream and coriander. Season.
4. Serve the lamb chops with the mash and some mint raita on the side.
Nutritional Information
Per serving:
507kcals
30g fat (9.6 saturated)
35.6 protein
28.3g carbs
3.3g sugar
0.3g salt
Originally posted on Foodists.ca
