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Roast Lamb With Pea And Mint Mash

myvirginkitchen's picture
Barry makes a minty lamb dish with a honey twist.
Ingredients
For mashed potatoes
  Potatoes 5 Large
  Kale greens 1 Cup (16 tbs)
  Green peas 3 Tablespoon
  Mint leaves 2 Tablespoon, finely chopped
  Milk 4 Tablespoon
  Cheddar cheese 2 Tablespoon, grated
  Lamb chops 24 Ounce
  Asparagus spears 8 Medium
For mint and honey sauce
  Cracked black pepper 1 Teaspoon
  Mint sauce 4 Tablespoon
  Honey 3 Tablespoon
Directions

MAKING
1. Wash potatoes well and put them to boil in a large pot of salted water.
2. Heat a large saute pan over medium high and when hot (almost smoking), sear the lamb chops for about 2 minutes each side.
3. Transfer the lamb chops to a baking dish. Make honey and mint sauce glaze to baste them. Combine mint paste, honey and black pepper. Brush generously over the lamb chops.
5. Pop the lamb chops into a hot oven (350 degree F) for about 15 minutes.
6. In the meantime, grill asparagus on a grill pan, two minutes on each side until tender-crisp. Or roast them in the oven if you like.
7. When the potatoes are tender, remove them to a bowl. Add boiled peas and kale to the water used to boil the potatoes and cook for a few minutes.
8. Peel (or leave skins on if you like) and mash potatoes using a potato masher. Add drained peas and kale, chopped mint, cheese and milk and mash again to a smooth consistency

SERVING
9. To serve, put mashed potatoes on a plate and place roasted lamb chop over it. Place asparagus spears on the side and drizzle mint with honey sauce around it. Garnish with mint leave.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
English
Course: 
Main Dish
Taste: 
Savory
Method: 
Roasted
Ingredient: 
Lamb
Restriction: 
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
6

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