Lamb Chops with Smoked Chipotle Vinaigrette, Creamy Mashed Peas and Caramelised Potatoes

Name: Lamb Chops with Smoked Chipotle Vinaigrette, Creamy Mashed Peas and Caramelised Potatoes
Cook time: 10 min
Total time: 10 min
Cuisine: European, British
Ingredients: Vegetable oil, for frying; 6 small lamb chops; 3 garlic cloves; 4 small mushrooms, e.g. button, chestnut or cremini; 225g cooked new potatoes, or leftover cooked potatoes; 1/2 small red onion; 2 tbsp butter; 2 spring onions (scallions); Sea salt; Freshly ground black pepper; 150g (1 cup) frozen peas; 1 tsp butter; 1/2 tbsp creme fraiche (sour cream); Zest of 1/2 lemon; 2 tsp wholegrain mustard; 1 tbsp apple cider vinegar; 3 tbsp olive oil; 1 tsp chipotle chilli paste

10 steps

Cook:10min

This isn't just meat and two veg... this is char-grilled lamb chops with crisp potatoes, sauted mushrooms and crushed peas, drizzled with a smoky vinaigrette. Here's more proof that amazing food doesn't always take lots of time or effort.

Updated at: Thu, 17 Aug 2023 00:18:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1639.2 kcal (82%)

Total Fat140.6 g (201%)

Carbs38.2 g (15%)

Sugars6.8 g (8%)

Protein59.7 g (119%)

Sodium976.8 mg (49%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

vegetable oil for frying

small, button, chestnut or cremini

225gnew potatoes

cooked, or leftover cooked potatoes

0.5red onion

2 Tbspbutter

freshly ground black pepper

150gfrozen peas

1 tspbutter

½ Tbspcreme fraiche

sour cream

0.5zest of lemon

2 tspwholegrain mustard

1 Tbspapple cider vinegar

3 Tbspolive oil

1 tspchipotle chilli paste

Instructions

Step 1

Place a griddle (grill) pan or frying pan (skillet) over a high heat.

Step 2

Drizzle a little vegetable oil over the lamb chops and season with salt and pepper. When the griddle pan is smoking hot, add the chops and cook for 1-2 minutes.

Step 3

Peel the garlic cloves, flatten 2 of them with the blade of a large knife and add to the pan. Cut the mushrooms into quarters, add them to the same pan and continue to cook for 1-2 minutes.

Step 4

Place a large, non-stick frying pan over a medium-high heat and coat the bottom of it with a layer of oil. While the oil is heating, cut the potatoes in half, then add to the hot oil and cook for 1-2 minutes.

Step 5

Meanwhile, peel and slice the onion, then add to the potatoes. Flatten the remaining garlic clove, add it to the pan and season with salt and pepper. Toss and continue to cook for 2-3 minutes. Add 1 tablespoon of the butter and allow to bubble.

Step 6

To make the creamy mashed peas, fill the kettle with water and bring to the boil. Pour it into a saucepan, bring back to the boil, then add the peas. Cover with a lid and cook for 2-3 minutes.

Step 7

Flip the chops, add the remaining butter and continue to cook for 2 minutes. Meanwhile, make the chipotle vinaigrette: put all the ingredients into a jar and shake well until emulsified. Season with salt and pepper. Drizzle a little over the chops, then remove the pan from the heat.

Step 8

Trim and slice the spring onions and toss them through the potato mixture before removing the pan from the heat.

Step 9

Drain the peas and return them to the saucepan. Add the butter and creme fraiche, season with salt and pepper, then crush together with a potato masher. Grate in the lemon zest and stir through.

Step 10

Arrange the chops on two plates with the mushrooms, potatoes and a spoonful of peas. Drizzle over a little of the chipotle vinaigrette before serving.