Lamb chops, mustard mash, carrots and spinach.

Perfect Lamb Chops with Creamy Mustard Mashed Potatoes

Perfect Lamb Chops with Creamy Mustard Mashed Potatoes

This recipe will show you how to cook perfect lamb chops and some beautiful, creamy mustard mashed potatoes. It’s a wonderful, home-cooked classic done right, with a few little extras!

Ed Chef - Skip to recipe

Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Lamb chops, mustard mash, carrots and spinach.
Lamb chops, mustard mash, carrots and spinach.

Introduction

We have recently come into contact with a meat supplier who lives just a few miles up the road. Somehow, we’d never met before. She lives on a well hidden farm in the middle of nowhere. It turns out that a lot of her meat has been finding its way into nearby stores for years. In fact, a great amount of what we have been buying from local farm shops has been their produce.

As a result, we get to eat ingredients of substantially higher quality than we would under normal circumstances. And they’re cheaper!

It’s only in these past few months that I’ve come to learn what a difference it makes to a meal. As a result, I find myself compelled to really make the most of it. More and more I’ve been cooking with fresh produce. I’m using more seasonal ingredients and trying to make the most of the wonderful produce coming my way. After years of listening to chefs lecture me about seasonal ingredients and I’ve finally come to understand it for myself.

We just bought a very large mixed box, of their design, including beef, pork and lamb. A whole variety of different cuts, all very much in abundance. Nothing too exotic or unusual, which I will admit came as a slight disappointment, but everything big, juicy, fresh and beautiful. I was very fortunate to be able to say that we already had a whole load of wonderful fresh veg in, so there really is a lot for me to play with!

Advertisements

About this dish

First among the cuts to be used were the lamb chops. I recently swore to do more to change the frequency with which I cook lamb, which resulted in a rather stunning lamb t-bone and some really delicious lamb shanks. We had a bag of four individual chops, all on the bone. Simple, elegant cuts of meat best prepared simply and cooked in direct heat. I will explain in more detail below, but cooking up a perfect little plate of lamb chops really is about nothing more than heat, flavour and the love with which you cook.

With those lamb chops, I served the creamiest mustard mashed potatoes I knew how to cook, a gorgeous lamb reduction, some light, garlicky greens and some honey roast carrots, all made with as much love and care as I knew how. Oh, and I threw in some herby, beefy, crunchy bits as well, because there’s really no alternative to a buttery, flavoursome crunch when you’re eating an otherwise fresh, perfectly cooked meal.

So if you’d like to learn how to cook perfect lamb chops, mustard mashed potatoes, you’ll find all the answers below! And if you can get your hands on some fresh, seasonal ingredients, all the better.


The above are affiliate links for which I earn a commission per purchase.


Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Lamb chops, mustard mash, carrots and spinach.

Perfect Lamb Chops with Creamy Mustard Mashed Potatoes

This recipe will show you how to cook perfect lamb chops and some beautiful, creamy mustard mashed potatoes. It’s a wonderful, home-cooked classic done right, with a few little extras!
Servings 2

Ingredients
  

  • 4 Lamb Chops at room temperature
  • Thyme
  • Butter
  • 4 Cloves Garlic
  • Runner Beans
  • Spinach
  • 2 Carrots
  • 5 Large Potatoes
  • Cream
  • Salt
  • Breadcrumbs
  • Beef Fat
  • 1 Litre Lamb Stock

Instructions
 

  • The first thing to do is get the stock reducing, so get it into a saucepan and reduce on a low temperature until it’s thick and sticky. Depending on the consistency of your stock, it will reduce to almost nothing before it gets there.
  • Once there, season if necessary and set aside to reheat when you need it.
  • Pre-heat an oven to 180c.
  • Next, you’ll want to peel and chop the potatoes, then get them simmering in some water. Enough to submerge them and then some, but not so much that they’re completely overloaded.
  • Keep the potatoes simmering until they’re fork tender – keep checking as they cook – then drain them and put them back in the pan.
  • Add a really good knob of butter, a generous splash of cream and at least a dessertspoonful of mustard, then season, mix and taste. If you’re happy, set aside to reheat later.
  • Peel the carrots and cut them into quarters lengthways.
  • Tidy them up a little with a peeler if you like and place them in an oven tray with some oil, salt and some honey. They should take around 30 minutes.
  • Pick the leaves from a small handful of thyme.
  • In a small pan, heat some beef fat to medium high. If you don’t have beef fat, butter will be fine.
  • Pour in a handful of breadcrumbs and stir to coat, then season and add the thyme you’ve just prepared. Continue to stir, heating until golden brown, then set aside.
  • Peel and slice two of the pieces of garlic and the runner beans, then set aside.
  • If necessary, pat the lamb dry and then season with salt. Place in an oiled pan on a high heat. As long as your chops are pretty standard size, just over the thickness of the bone, about two and a half minutes on each side should be just right.
  • During the last minute of cooking, throw in some butter, 2 cloves of garlic – no need to peel them – and another small handful of thyme, then baste the lamb for that final minute or so, then set aside to rest.
  • While the meat rests, in a sieve over another steaming pan, wilt the spinach for a minute or so and season with a tiny dash of salt.
  • Quickly rinse out the pan you used for the meat and return to the heat with some oil or butter.
  • Add the sliced garlic and beans to the pan and fry for a couple of minutes until cooked through. This won’t take long. Season as you go.
  • Once everything is ready, plate it all up as you like, sprinkling the crumb over the top of the mash and, if desired, the meat, then finishing with the jus.

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating