Adraki lamb chops with spiced potato mash
Posted by Matt SamyciaWood on Tuesday, January 5th, 2010Tags for this Article: lamb chops
This was really great. The lamb was cooked in the oven, just a little more than medium rare. The chops were organic with a good amount of wholesome fat on them. Also now that I have found a lactose free yogurt I could also enjoy this within the recipe as well.
Serves 4
45 minutes to make, plus overnight marinating
Ingredients
- 8 best-end trimmed lamb chops
- For the marinade
- 1tbsp vegetable oil
- 3cm piece fresh ginger, grated
- 1/2 tsp each turmeric and garam masala
- 1 tsp each cumin and coriander seeds, toasted
- 2 tbsp natural yogurt
- 1 green chilli , finely chopped
- Juice of 1/2 lemon
- For the mash
- 600g maris piper potatoes, quartered
- 50g butter
- 1 tsp black mustard seeds
- 2 garlic cloves, finely sliced
- 1 large ripe tomato, roughly chopped
- 2 tbsp double cream
- Small bunch of fresh coriander, chopped
Method: How to make adraki lamb chops with mash
1. Combine the marinade ingredients in a shallow bowl. Add the lamb and turn to coat. Cover and chill overnight.
2. Preheat the oven to 180°C/fan160°C/gas 4. Put the lamb chops on a rack over a roasting tin. Cook for 20 minutes for medium, then rest for 5 minutes.
3. Meanwhile, boil the potatoes until tender. Drain, mash and set aside. Melt the butter in a small frying pan, add the mustard seeds, garlic and tomato. Cook for about 1 minute. Fold into the potato with the cream and coriander. Season.
4. Serve the lamb chops with the mash and some mint raita on the side.
Nutritional Information
Per serving:
507kcals
30g fat (9.6 saturated)
35.6 protein
28.3g carbs
3.3g sugar
0.3g salt
The recipe is from the Channel 4 website.
Posted on January 6th, 2010
Melody Fury says:
My heart just dropped… mmm gorgeous!
Posted on March 5th, 2010
Sophiep says:
Looks delicious. I would like to try it sometime. A question though. Where did you source the Maris Piper potatoes? I’m in Ontario and would like to find a source for them or King edwards.
Thanks for the recipe. Cheers
Posted on June 22nd, 2012
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Posted on May 24th, 2013
Lisette Ugarte says:
Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.’:-”
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