This lamb chop dish will be ready chop-chop, Chef! Soon you will be enjoying a silky smooth potato mash with a butter-basted lamb chop, glistening with a homemade garlic & rosemary gravy. Balanced with the nutty freshness of a toasted almond & greens salad.
Lamb Chop & Rosemary Gravy
Lamb Chop & Rosemary Gravy
with potato mash & toasted almonds
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Almonds
- Cornflour
- Free-range Lamb Leg Chops
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Green Leaves
- NOMU Lamb Stock
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
GRAVY
Boil the kettle. Dilute the stock with 100ml of water. Return the pan to medium heat with all the pan juices. When hot, fry the grated garlic and the chopped rosemary until fragrant, 1-2 minutes. Add the flour and mix until combined. Slowly whisk in the diluted stock until there are no lumps. Simmer until thickening, 2-3 minutes. Add a splash of water if it’s too thick. Remove from the heat and season.
QUICK SALAD
In a salad bowl, dress the rinsed green leaves with a drizzle of olive oil and season. Add the toasted almonds and toss to combine.
TIME TO EAT
Plate up the mash, side with the chop, drizzle over the gravy, and serve the fresh salad alongside. Easy, Chef!
Potato - 200g
Almonds - 10g
Free-range Lamb Leg Chops - 175g
NOMU Lamb Stock - 5ml
Garlic clove - 1
Fresh Rosemary - 3g
Cornflour - 5ml
Green Leaves - 20g
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
GRAVY
Boil the kettle. Dilute the stock with 200ml of water. Return the pan to medium heat with all the pan juices. When hot, fry the grated garlic and the chopped rosemary until fragrant, 1-2 minutes. Add the flour and mix until combined. Slowly whisk in the diluted stock until there are no lumps. Simmer until thickening, 2-3 minutes. Add a splash of water if it’s too thick. Remove from the heat and season.
QUICK SALAD
In a salad bowl, dress the rinsed green leaves with a drizzle of olive oil and season. Add the toasted almonds and toss to combine.
TIME TO EAT
Plate up the mash, side with the chops, drizzle over the gravy, and serve the fresh salad alongside. Easy, Chef!
Potato - 400g
Almonds - 20g
Free-range Lamb Leg Chops - 350g
NOMU Lamb Stock - 10ml
Garlic clove - 1
Fresh Rosemary - 5g
Cornflour - 10ml
Green Leaves - 40g
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
GRAVY
Boil the kettle. Dilute the stock with 300ml of water. Return the pan to medium heat with all the pan juices. When hot, fry the grated garlic and the chopped rosemary until fragrant, 1-2 minutes. Add the flour and mix until combined. Slowly whisk in the diluted stock until there are no lumps. Simmer until thickening, 3-5 minutes. Add a splash of water if it’s too thick. Remove from the heat and season.
QUICK SALAD
In a salad bowl, dress the rinsed green leaves with a drizzle of olive oil and season. Add the toasted almonds and toss to combine.
TIME TO EAT
Plate up the mash, side with the chops, drizzle over the gravy, and serve the fresh salad alongside. Easy, Chef!
Potato - 600g
Almonds - 30g
Free-range Lamb Leg Chops - 525g
NOMU Lamb Stock - 15ml
Garlic cloves - 2
Fresh Rosemary - 8g
Cornflour - 15ml
Green Leaves - 60g
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
GRAVY
Boil the kettle. Dilute the stock with 400ml of water. Return the pan to medium heat with all the pan juices. When hot, fry the grated garlic and the chopped rosemary until fragrant, 1-2 minutes. Add the flour and mix until combined. Slowly whisk in the diluted stock until there are no lumps. Simmer until thickening, 3-5 minutes. Add a splash of water if it’s too thick. Remove from the heat and season.
QUICK SALAD
In a salad bowl, dress the rinsed green leaves with a drizzle of olive oil and season. Add the toasted almonds and toss to combine.
TIME TO EAT
Plate up the mash, side with the chops, drizzle over the gravy, and serve the fresh salad alongside. Easy, Chef!
Potato - 800g
Almonds - 40g
Free-range Lamb Leg Chops - 700g
NOMU Lamb Stock - 20ml
Garlic clove - 2
Fresh Rosemary - 10g
Cornflour - 20ml
Green Leaves - 80g
Woolies Products in this dish
