fbpx
Rosemary Lamb Chops with Sweet Potato Mash

Rosemary Lamb Chops with Sweet Potato Mash

This may look like a complicated fancy plate, but it’s actually fairly quick and simple to put together! Great for a romantic night or a special occasion with friends or family. Be ready to impress your guests with this 5 star restaurant inspired dish!
Course Main Course
Cuisine American

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!
Keyword lamb shoulder

Comments +

Leave a Reply

our services

become a member

book a consult

advanced lab testing

functional medicine nutrition

herbal medicine

hormone smart exercise