Rosemary Lamb Chops with Mashed Potatoes

Rosemary Lamb ChopsThis is a favourite of mine that I have finally got round to making. Hope you like the pics and if you try out the recipe, do leave me a comment below on your thoughts. Happy cooking !

Ingredients

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Lamb chops
  1. Lamb Chops
  2. Rosemary & Thyme
  3. Garlic
  4. Salt & Pepper
  5. Olive Oil

Mashed Potatoes

  1. Potatoes
  2. Milk and Butter
  3. Parsley Flakes
  4. Salt & Pepper

Other Stuff

  1. Mint Sauce

Recipe 
1) Prepare the garlic, thyme and rosemary.

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2) Mince the garlic, rosemary and thyme. You can smell the aroma from the herbs once you chop them up.

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3) Add 2-3 tblspoon of olive oil.

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4) Add desired amount of salt and pepper.
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5) Marinate the lamb chops by giving them a good rub and coating the marinate all over.

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6) Place the marinated lamb chops into a ziploc bag and place in the fridge for 8 hours or overnight.

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7) Wash the potatoes and skin them all. I’m cooking only for myself so only used about 5 small potatoes.

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8) Throw 2 pinches of salt into a pot of water and bring to a boil. Boil potatoes for 20-30 mins until they are soft. They are ready when you can use a fork to poke through them.

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9) Mash up the potatoes. I do not have a potato masher so have to make do with a fork. Continue mashing them until all there are no more lumps.

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10) Melt butter in separate pot and add the milk. Stir until butter is melted.

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11) Under low heat, slowly add in the butter/milk solution and continue to mash the potatoes until you get a smooth consistency. It should look something like this:

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13) Add desired amounts of salt and pepper to taste.

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14) Once ready, plate the mashed potatoes and add parsley flakes for garnishing.

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15) Remove the marinated lamb chops from the fridge and let it sit for about 20-30 mins to room temperature.

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16) Heat up a griddle pan until hot then place the lamb chops in.

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17) Sear the lamb chops depending on your desired doneness. I seared mine for roughly 2-3 mins on each side. A good estimate would be when the fat has rendered and sides are golden brown.

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18) Once ready, remove from heat and plate lamb chops. Leave to “rest” for about 5 mins. This allows the juices to flow back to the center resulting in a juicer and flavorful lamb chop. Serve with the mashed potatoes and a dollop of mint sauce. Bon appetit !

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Rosemary Lamb Chops

Presenting my Rosemary Lamb Chops with Mashed Potatoes

Thanks for viewing.

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