Roast Lamb with Pea and Mint Mash Recipe Video
Ingredients
| For mashed potatoes | ||
| Potatoes | 5 Large | |
| Kale greens | 1 Cup (16 tbs) | |
| Green peas | 3 Tablespoon | |
| Mint leaves | 2 Tablespoon, finely chopped | |
| Milk | 4 Tablespoon | |
| Cheddar cheese | 2 Tablespoon, grated | |
| Lamb chops | 24 Ounce | |
| Asparagus spears | 8 Medium | |
| For mint and honey sauce | ||
| Cracked black pepper | 1 Teaspoon | |
| Mint sauce | 4 Tablespoon | |
| Honey | 3 Tablespoon | |
Nutrition Facts
Serving size
Calories 674 Calories from Fat 322
% Daily Value*
Total Fat 36 g55.2%
Saturated Fat 1.3 g6.7%
Trans Fat 0 g
Cholesterol 6.3 mg2.1%
Sodium 402.3 mg16.8%
Total Carbohydrates 57 g19.1%
Dietary Fiber 7.5 g29.9%
Sugars 9.3 g
Protein 33 g66.5%
Vitamin A 43.1% Vitamin C 112.8%
Calcium 11.6% Iron 16.7%
*Based on a 2000 Calorie diet
Directions
1. Wash potatoes well and put them to boil in a large pot of salted water.
2. Heat a large saute pan over medium high and when hot (almost smoking), sear the lamb chops for about 2 minutes each side.
3. Transfer the lamb chops to a baking dish. Make honey and mint sauce glaze to baste them. Combine mint paste, honey and black pepper. Brush generously over the lamb chops.
5. Pop the lamb chops into a hot oven (350 degree F) for about 15 minutes.
6. In the meantime, grill asparagus on a grill pan, two minutes on each side until tender-crisp. Or roast them in the oven if you like.
7. When the potatoes are tender, remove them to a bowl. Add boiled peas and kale to the water used to boil the potatoes and cook for a few minutes.
8. Peel (or leave skins on if you like) and mash potatoes using a potato masher. Add drained peas and kale, chopped mint, cheese and milk and mash again to a smooth consistency
SERVING
9. To serve, put mashed potatoes on a plate and place roasted lamb chop over it. Place asparagus spears on the side and drizzle mint with honey sauce around it. Garnish with mint leave.
Chef
