lamb chops with spiced potato mash

Samyciawood — Wed, 06 Jan 2010 07:54:54 +0000

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

Cutter Ranch Lamb – the first taste

Samyciawood — Wed, 18 Nov 2009 23:53:49 +0000

After filling my freezer with my recent lamb delivery from Cutter Ranch it came time to cook my first meal. Kept it real simple. Tossed the lamb, potatoes and zucchini in oil and fresh Rosemary and let marinate for several hours. Fired up the BBQ/grill and cooked to perfection. Added a little Rosemary gravy and sea salt and we were good to go.

After the first mouthful (during which, time halted to a mouth watering foodgastic standstill), my wife said “now this is what lamb should taste like”. Sad in a way that we have got use to ‘generic’ meat from the supermarket, but appreciative of the quality, organic, grain fed lamb that we now have.