TENDER LAMB CHOPS W/ GARLIC & CHIVE MASH


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Tender Lamb Chops w/ Garlic & Chive Mash, Maple Roasted Carrots & Tenderstem

⏱️ Prep: 30 min
🔥 Cook: 40 min
🕒 Total: 70 min
👨‍👩‍👧‍👦 Servings: 4

Juicy lamb chops marinated with aromatic herbs and spices, served with creamy garlic-chive mash, maple roasted carrots, and tenderstem broccoli. A perfect hearty meal for special occasions or weekend dinners.

💖 Why You’ll Love This Recipe

  • ✅ Tender and juicy lamb chops with rich herb flavor
  • ✅ Creamy mashed potatoes with roasted garlic
  • ✅ Sweet and caramelized maple roasted carrots
  • ✅ Easy to impress guests with minimal effort

💡 Cooking Tips

  • Marinate the lamb overnight for maximum flavor and tenderness.
  • Use high heat for searing chops to lock in juices, then finish on medium heat.
  • Keep checking carrots while roasting to avoid burning the maple glaze.

🍴 Serving Suggestions

  • Serve with fresh parsley garnish and a drizzle of pan sauce.
  • Pair with a glass of red wine or sparkling water for a special meal.

❄️ Storage & Reheating

  • Leftovers can be refrigerated for up to 2 days in an airtight container.
  • Reheat gently in a pan or oven; avoid microwave for best texture.

🔄 Variations

  • Swap lamb chops with beef ribeye or pork chops.
  • Add roasted rosemary potatoes instead of mash for a twist.
  • Use honey instead of maple for a different sweetness profile.

❓ FAQs

  • Can I use frozen lamb chops? Yes, thaw completely before marinating and cooking.
  • Can I make this gluten-free? Absolutely, all ingredients are naturally gluten-free.
  • How do I keep mash creamy? Mash potatoes immediately after boiling while still hot and fold in butter and milk gradually.

📝 Ingredients

  • 1.5kg Lamb Chops (front chop)
  • Blend: 3-4 garlic cloves, 1 tsp ginger, 2 green chillies, 1 romano pepper, 2 spring onions, 1/2 lemon juice, handful of fresh coriander, handful of fresh parsley
  • Marinade: 1.5 tsp cumin, 1 tsp sugar/honey, 1.5 tsp salt, 1 tsp pepper, 1 tsp garam masala, 1 tsp paprika, 0.5 tsp onion powder, 0.5 tsp garlic powder, fresh rosemary, 1 tbsp mustard oil, whole garlic cloves (smashed), butter
  • Sauce: 1 whole onion diced, 1 large chilli diced, 3 tbsp maple, 1/2 cup water, 1.5 tsp cornstarch, salt & pepper
  • Mash: 3 roasted garlic cloves, 3 large potatoes, 20 ml milk, 1.5 tbsp butter, 1 tsp salt, 1 tsp pepper, fresh chives, cheese (optional)
  • Carrots: Chantenay carrots, 2 garlic cloves minced, maple, salt, pepper, fresh herbs, garlic salt
  • Broccoli: garlic cloves, butter, salt & pepper

👨‍🍳 Instructions

  1. Blend the fresh ingredients for the chops, mix with marinade seasonings, and marinate the lamb overnight.
  2. Peel and chop potatoes, boil until soft, but do not overboil.
  3. Roast garlic cloves on open flame and finely dice.
  4. Drain potatoes and mash with roasted garlic, milk, butter, salt, pepper, and chives. Add cheese if desired.
  5. Peel carrots and airfry/bake with maple, garlic, herbs, salt, and pepper at 180°C for 25 min, flipping halfway.
  6. Cook lamb chops on a skillet at high heat for 4 min, reduce to medium, flip, add butter, garlic, and herbs, baste for another 4-5 min.
  7. Prepare sauce with onion, chilli, maple, water, cornstarch, salt & pepper, reduce until thickened.
  8. Steam or sauté broccoli with garlic, butter, salt & pepper.
  9. Plate lamb chops with mash, roasted carrots, and tenderstem broccoli. Drizzle sauce and serve fresh!
📊 Nutrition (per serving)
Calories: ~550 | Protein: 45g | Carbs: 30g | Fat: 32g

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