
Rosemary Lamb Chops with Sweet Potato Mash
Ingredients
- 1 lb lamb shoulder
- 2 tsp sea salt
- 2 tsp dried rosemary
- 2 sweet potatoes (medium sized, chopped_)
- 2 tbsps extra virgin olive oil
- 6 cups baby spinach
- sea salt & black pepper to taste
Instructions
- Generously season both sides of each lamb chop with sea salt. Let sit for 15 to 20 minutes to tenderize.
- Bring a large pot of water to a boil.
- After the chops have sat for 15 to 20 minutes, rinse them with cold water and pat dry. No need to add more salt, as they should still be seasoned. Sprinkle rosemary over both sides of each chop.
- Heat a grill pan over medium-high heat. Add lamb chops to the pan and cook about 5 minutes per side, for medium rare. At the same time, add the sweet potatoes to the boiling water and cook for about 10 minutes until soft.
- Remove chops from pan and place on a cutting board to rest a few minutes. Drain the sweet potatoes and mash with olive oil, salt and pepper.
- Place spinach in the grill pan over medium heat and sauté 1 to 2 minutes until wilted. Season with salt and pepper to taste.
- Divide chops onto plates with sweet potato mash and wilted spinach. Enjoy!
Lauren Papanos, MS, RD, CSSD, is a nationally recognized Registered Dietitian Nutritionist, board-certified sports dietitian, published researcher, and founder of Functional Fueling Nutrition®, an award winning endocrinology nutrition practice specializing in thyroid health, metabolism, fertility, and hormones. For more than a decade, she has helped thousands of active women uncover the physiological drivers behind hypothyroidism, chronic inflammation, fatigue and infertility through advanced laboratory testing and evidence-based nutrition. Lauren is the creator of the Energy Leaks framework, host of the Functional Fueling® Podcast, and author of The Thyroid Breakthrough, a guide that helps women understand why they can still struggle with thyroid symptoms despite eating well, exercising consistently, and having “normal” lab results.
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