There are quite a few marriages in the food world that are nothing but harmonious; rice and stew, amala and ewedu, spaghetti and meatballs, pounded yam and egusi...and of course meat (of any kind) and potatoes (of any kind)!
Today we will visit lamb chops and creamy mashed potatoes...
If you're on a diet, please turn around and walk in the opposite direction. This post is not for you! Lol!!!
2lbs Lamb Chops
2 Tablespoons Mustard
2 Tablespoons Butter
2 Cups Buttermilk
2 Tablespoons Breadcrumbs
Herbs de Provence (or preferred dried herbs mix)
2 Tablespoons Flour
1/2 Onion - Chopped
2 Cups Chicken Stock
2 Tablespoons Vegetable Oil
Seasoning Cubes/Steak Seasoning
Salt and Black Pepper
I'll take this recipe one component at a time. Please note the cooking time for each and plan accordingly so that you have everything ready at about the same time.
Preheat our oven to 450F.
Salt and pepper your lamb chops on all sides.
Add vegetable oil to pan and set to medium to high heat.
Sear off lamb chop on all sides until golden brown and set aside. Do not discard the oil, this will be used for your gravy later.
Coat the top of the lamb chop with mustard. This will keep the meat moist while cooking and help the herb and breadcrumb mix to stick and give a good crust.
Create a mix of dried herbs, breadcrumbs, and some more black pepper (if you please) and cover the entire surface of the lamb chop.
Pop into the oven to cook for 18 - 20 minutes. If you want your chops a little more well done consider a slightly lower temperature (350 - 400) and a 5 - 7 minutes extra cook time.
Peel potatoes and boil in just enough water to cook it completely. Add dried rosemary, a pinch of salt and garlic into it. Bring it to boil and then turn down the heat so that it cooks slow and softens completely.
In another pot/saucepan, add buttermilk, herbs de provence or preferred herb mix, butter and a little more garlic and turn heat low and allow to simmer for about 10 minutes till well infused.
Next, add cooked potatoes into blender/food processor, pour infused buttermilk over it and blend for a few seconds.
This method will give you the smoothest mash ever, plus its way easier than mashing manually or passing the potatoes through a ricer!
Now this cooks in 5 - 7 minutes so should be done last or your gravy will seize up on you and thicken into a curd if left out for too long.
Remember that oil, you browned your lamb chops in? Turn it back on to medium heat and add chopped onions and mushrooms into it. If you have more oil in the pan than you would like, drain some out.
After 2 minutes, when your onions and mushrooms have softened, add flour, turn down the heat and continue to stir until it is properly combined. For a well balanced roux, your flour to oil ratio should be 1:1.
Pour in chicken stock and allow to simmer for 5 minutes. Taste for seasoning and add a little more stock if gravy seems too thick.
After your lamb has rested for about 5 - 7 minutes, cut between the bones, plate up and serve.