A simple dinner recipe for buttery onion mash with rosemary lamb chops
4 medium potatoes, peeled and cubed
1 small onion, thinly sliced
1 tsp sugar
2 Tbsp butter
1/2 cup warm milk
1/2 tsp salt
1/8 tsp pepper
Fresh parsley, finely chopped (optional)
18 small lamb rib chops
2 Tbsp garlic, crushed
1 1/2 Tbsp fresh rosemary, chopped or 2 tsp dried
1 tsp dried crushed red pepper
3 Tbsp olive oil
In a small bowl, combine the crushed garlic, rosemary and dried red pepper and rub this mixture onto all the chops. Season with salt, cover and refrigerate for at least 30 minutes and up to 4 hours.
Put a medium saucepan of salted water on the boil and cook the potatoes for 20 minutes or until you can easily push a knife through them.
In the meanwhile, heat a frying pan over a low heat, add the butter, sugar and onions and caramelise until golden.
Drain the water from the saucepan and add the milk, salt and pepper to the potatoes.
Using a potato masher, mash potatoes until smooth and creamy and mix in the caramelised onions. Garnish with parsley if desired.
Heat the olive oil in a frying pan on a medium heat and cook the chops in batches to your preferred doneness, about 3 minutes per side for medium-rare.
Serve the succulent lamb chops over the onion mashed potatoes.
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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.