Lamb with Kumara Mash
Elevate your dinner table with this elegant and hearty Lamb with Kumara Mash recipe, a perfect harmony of tender, seared lamb chops and creamy sweet potato mash. Infused with the warm, aromatic flavors of garlic and rosemary, the lamb is pan-seared to golden perfection before being drizzled with a luscious balsamic reduction sauce. The kumara mash, enriched with butter and milk, offers a silky, slightly sweet contrast, making it the ultimate comfort side dish. This dish is as quick as it is impressive, ready in just 50 minutes, making it ideal for a weekend treat or special occasion. Serve it with fresh rosemary for a sophisticated, restaurant-quality meal that’s sure to impress. Keywords: lamb chops recipe, kumara mash, balsamic sauce, lamb dinner ideas, sweet potato mash.
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Ingredients
- 4 pieces lamb chops
- 500 grams kumara (sweet potato)
- 50 grams butter
- 100 milliliters milk
- 2 tablespoons olive oil
- 2 pieces garlic cloves
- 1 sprig fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 milliliters beef stock
- 2 teaspoons balsamic vinegar
Directions
Step 1
Peel and dice the kumara into even-sized chunks. Place them in a saucepan with enough water to cover them and a pinch of salt. Bring to a boil, then lower the heat and simmer for 15-20 minutes, or until tender.
Step 2
While the kumara is cooking, prepare the lamb chops. Pat them dry with a paper towel, then season both sides with half the salt and pepper.
Step 3
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the lamb chops and sear for 2-3 minutes on each side, until golden brown. Reduce the heat to medium-low, add a crushed garlic clove and the rosemary sprig, and cook for another 2-3 minutes, basting the lamb with the infused oil.
Step 4
Remove the lamb chops from the skillet, cover them with foil, and let them rest while you prepare the sauce.
Step 5
In the same skillet, add the beef stock and balsamic vinegar. Simmer for 2-3 minutes, scraping up the browned bits from the bottom of the pan, until the sauce reduces slightly. Set aside.
Step 6
Drain the kumara and return it to the pot. Add the butter, milk, remaining salt, and a pinch of black pepper. Mash until smooth and creamy. Adjust seasoning to taste.
Step 7
Plate the kumara mash and top with the lamb chops. Drizzle the balsamic pan sauce over the lamb and garnish with a sprig of fresh rosemary, if desired.
Step 8
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1487.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2891.6 |
| Total Fat 214.8g | 0% |
| Saturated Fat 89.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 623.2mg | 0% |
| Sodium 3756.5mg | 0% |
| Total Carbohydrate 110.6g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 27.7g | |
| Protein 128.9g | 0% |
| Vitamin D 53.4IU | 0% |
| Calcium 425.5mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 3541.5mg | 0% |
Source of Calories