Crispy Lamb Chops with Creamy Mash Recipe

Crispy Lamb Chops with Creamy Mash Recipe

This is a comforting, home-style meal of crispy lamb chops with creamy mashed potatoes that we cooked up while camping in our Motorhome at Aysons Reserve on the banks of the Campaspe River. Golden, crispy lamb chops paired with smooth, buttery mash and fresh steamed vegetables: Delicious!

Ingredients

• 8 Lamb Loin Chops

• 6 Small Potatoes

• 6 tablespoons Olive Oil

• 1/4 Cup of Milk

• 2 teaspoons Butter

• Cracked Pepper

• Salt to taste

Serves 2

Method

• Peel, Chop & Cook the Potatoes:

  Peel the potatoes, chop them into pieces (roughly the same size). Cook potatoes in boiling water until soft, then drain.

  
  

• Mash the Potatoes:

  Drain the potatoes, pop the saucepan with potatoes back on the heat to remove all excess water. Add milk, butter and salt, then mash with a potato masher. Then, to get your potatoes nice and creamy, whip with a whisk until smooth.

  
  

• Prepare Lamb Chops:

  Take the lamb out of the fridge so it is at room temperature, then pat the lamb chops dry with a paper towel — this is the secret to crisping! Season both sides with salt and pepper.

  
  

• Cook the Lamb Chops:

  Heat the pan over medium-high heat and add olive oil, heating until shimmering. Then lay the chops into the pan (don’t overcrowd). Press down with tongs for a great crust. Cook 3–4 minutes per side until golden and crispy.

  
  

• Tips for Extra Crisp

Start the chops fat side down for 1 minute to render fat first.

Don’t move them around too much — let the crust form.

If cooking thicker chops, reduce the heat to medium after searing so they stay juicy.

• Let the Lamb rest

Remove the lamb chops from the pan, place on a paper towel and rest for 2–3 minutes.

• Serve & Enjoy

Add mashed potato, lamb chops and freshly steamed vegetables to your plate, add some mint sauce and enjoy!

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Aysons Reserve

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