Adraki lamb chops with spiced potato mash


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


  • 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:
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.


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