Name: Rosemary garlic lamb with creamy mash
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz lamb loin chops, 1-inch thick, patted dry; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 3.5 oz Yukon Gold potatoes, peeled and chopped; 1 1/2 tbsp 2% milk; 3/4 tsp butter; 1/4 cup frozen peas; 3 tbsp frozen corn; 1 2/3 cups water

Instructions

Prep 20 min · Cook 15 min

Place the potatoes in a medium pot and cover with the water. Bring to a boil on the stove. Simmer for 15 minutes until very tender when pierced with a fork.
In a small bowl, mix the olive oil, minced garlic, rosemary, half the salt, and the black pepper into a paste. Rub the paste all over the lamb chops.
Heat a 12-inch skillet over medium-high heat. Add the lamb chops and cook for 4 minutes. Flip and cook for 4 minutes more. Remove the lamb to a plate and tent loosely with foil to rest. Done when browned and 145°F.
In the same skillet used for the lamb, add the butter. Once melted, add the frozen peas and frozen corn. Sauté for 5 to 6 minutes until heated through and coated in the pan drippings.
While the vegetables cook, drain the potatoes and return them to the pot. Add the milk and the remaining salt. Mash with a potato masher until creamy and smooth.
Spoon the mash onto the plate. Arrange the lamb chops alongside and pile the peas and corn next to them. Spoon any juices from the lamb plate over the meat.

Nutrition

Ingredients

Instructions

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