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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Recipe Information
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
Instructions
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.
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.
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.
Remove the lamb chops from the skillet, cover them with foil, and let them rest while you prepare the sauce.
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.
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.
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.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 1612 mg | 70% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 13.9 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 187 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1510 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
