Frozen Lamb Chops & Creamy Mashed Potatoes (Serves 4)
Tender, flavorful lamb chops glazed in a rich honey-Dijon marinade, paired with ultra-creamy mashed potatoes—this comforting dinner is pure elegance made simple.
Ingredients
For the Lamb Chops:
- 8 frozen lamb chops (about 2 per person)
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 sprig fresh rosemary (or 1 tsp dried rosemary)
- Salt & pepper, to taste
For the Mashed Potatoes:
- 1 kg potatoes (Yukon Gold or any starchy variety)
- 50 g butter
- 150 ml milk (add more for desired consistency)
- 1 tbsp sour cream (optional, for extra creaminess)
- Salt & pepper, to taste
- Pinch of grated nutmeg (optional, for depth of flavor)
Instructions
1. Marinate the Lamb Chops
- In a bowl, whisk together honey, Dijon mustard, balsamic vinegar, olive oil, garlic, rosemary, salt, and pepper.
- Place frozen lamb chops in a dish and pour the marinade over them.
- Let them marinate for 30 minutes to 1 hour in the refrigerator—or overnight for deeper flavor.
2. Cook the Lamb Chops
- Preheat a cast iron skillet over medium heat.
- Remove chops from the marinade (save the leftover marinade).
- Cook lamb chops for about 3–4 minutes per side, or until nicely browned and cooked to your liking.
- During cooking, baste with the reserved marinade to create a glossy, flavorful glaze.
- Once done, transfer to a plate and let rest for 5 minutes.
3. Make the Mashed Potatoes
- Peel and chop the potatoes into even chunks.
- Place in a large pot, cover with cold salted water, and bring to a boil.
- Cook for 20–25 minutes, until fork-tender.
- Drain and return to the hot pot to remove excess moisture.
- Mash using a potato masher or ricer.
- Add butter and warm milk, stirring until smooth and creamy.
- For extra richness, fold in sour cream and season with salt, pepper, and nutmeg if desired.
To Serve
Plate 2 lamb chops per person alongside a hearty scoop of mashed potatoes.
Garnish with a sprig of fresh rosemary and serve with lemon wedges on the side for a burst of brightness.
Chef’s Tips
- No time to thaw? Frozen lamb chops can go directly into the marinade and rest longer in the fridge.
- Want a deeper crust? Sear in a mix of butter and oil for beautiful browning.
- These mashed potatoes pair beautifully with green beans, asparagus, or a crisp salad on the side.
