Juicy lamb chops smothered in a delish caper-garlic sauce, served with creamy mashed potatoes laced with soft sautéed cabbage and sided with vibrant charred green beans.
Caper Garlic Lamb Chops
Caper Garlic Lamb Chops
with green beans & colcannon mashed potatoes
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cabbage
- Capers
- Flaked Almonds
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Green Beans
- Lamb Leg Chops
- Potato
- Red Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter (optional)
MASH
Place a pot of salted water over a high heat. Add the potato pieces and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
PREP
Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the trimmed green beans with some salt and pepper for 4-5 minutes until lightly charred but still al dente. Remove from the pan on completion. Wipe and dry the pan. Return it to a medium heat with the flaked almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
SAUTÉ
Return the pan to a medium heat with a drizzle of oil. When hot, add in the sliced cabbage and sauté for 2-3 minutes until the cabbage is slightly wilted. In the final minute, add a knob of butter (optional) and season to taste. On completion, mix ½ the cabbage through the mash, adding some seasoning if necessary. Cover and set aside.
LAMB CHOPPITY CHOP
Pat the lamb chops dry with some paper towel. Rub a drizzle of oil, salt, and some pepper into each chop. Return the pan to a high heat. When hot, sear the chops fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the chop and the heat of your pan.)
SAUCE
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 1 tsp of a sweetener of choice. Cook until the vinegar is almost all evaporated, about 1-2 minutes. Add in the drained capers, picked rosemary, 40ml of water and some seasoning. Mix until combined, reduce the heat to medium-low and leave to simmer for 2-3 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
YUM
Serve up a heap of the colcannon-style mashed potato. Plate up the lamb chops and side with the charred green beans and remaining cabbage. Pour over the caper-garlic sauce and garnish with the toasted almonds. Dig in!
Potato - 200g
Green Beans - 100g
Flaked Almonds - 15g
Cabbage - 100g
Lamb Leg Chops - 175g
Garlic Clove - 1
Red Wine Vinegar - 30ml
Capers - 15g
Fresh Rosemary - 2g
MASH
Place a pot of salted water over a high heat. Add the potato pieces and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
PREP
Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the trimmed green beans with some salt and pepper for 4-5 minutes until lightly charred but still al dente. Remove from the pan on completion. Wipe and dry the pan. Return it to a medium heat with the flaked almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
SAUTÉ
Return the pan to a medium heat with a drizzle of oil. When hot, add in the sliced cabbage and sauté for 2-3 minutes until the cabbage is slightly wilted. In the final minute, add a knob of butter (optional) and season to taste. On completion, mix ½ the cabbage through the mash, adding some seasoning if necessary. Cover and set aside.
LAMB CHOPPITY CHOP
Pat the lamb chops dry with some paper towel. Rub a drizzle of oil, salt, and some pepper into each chop. Return the pan to a high heat. When hot, sear the chops fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the chop and the heat of your pan.)
SAUCE
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 2 tsp of a sweetener of choice. Cook until the vinegar is almost all evaporated, about 1-2 minutes. Add in the drained capers, picked rosemary, 60ml of water and some seasoning. Mix until combined, reduce the heat to medium-low and leave to simmer for 2-3 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
YUM
Serve up a heap of the colcannon-style mashed potato. Plate up the lamb chops and side with the charred green beans and remaining cabbage. Pour over the caper-garlic sauce and garnish with the toasted almonds. Dig in!
Potato - 400g
Green Beans - 200g
Flaked Almonds - 30g
Cabbage - 200g
Lamb Leg Chops - 350g
Garlic Cloves - 2
Red Wine Vinegar - 65ml
Capers - 30g
Fresh Rosemary - 4g
MASH
Place a pot of salted water over a high heat. Add the potato pieces and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
PREP
Place a large pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the trimmed green beans with some salt and pepper for 5-6 minutes until lightly charred but still al dente. Remove from the pan on completion. Wipe and dry the pan. Return it to a medium heat with the flaked almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
SAUTÉ
Return the pan to a medium heat with a drizzle of oil. When hot, add in the sliced cabbage and sauté for 3-4 minutes until the cabbage is slightly wilted. In the final minute, add a knob of butter (optional) and season to taste. On completion, mix ½ the cabbage through the mash, adding some seasoning if necessary. Cover and set aside.
LAMB CHOPPITY CHOP
Pat the lamb chops dry with some paper towel. Rub a drizzle of oil, salt, and some pepper into each chop. Return the pan to a high heat. When hot, sear the chops fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the chop and the heat of your pan.)
SAUCE
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 1 tbsp of a sweetener of choice. Cook until the vinegar is almost all evaporated, about 2-3 minutes. Add in the drained capers, picked rosemary, 80ml of water and some seasoning. Mix until combined, reduce the heat to medium-low and leave to simmer for 3-5 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
YUM
Serve up a heap of the colcannon-style mashed potato. Plate up the lamb chops and side with the charred green beans and remaining cabbage. Pour over the caper-garlic sauce and garnish with the toasted almonds. Dig in!
Potato - 600g
Green Beans - 300g
Flaked Almonds - 45g
Cabbage - 300g
Lamb Leg Chops - 525g
Garlic Cloves - 3
Red Wine Vinegar - 85ml
Capers - 45g
Fresh Rosemary - 6g
MASH
Place a pot of salted water over a high heat. Add the potato pieces and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
PREP
Place a large pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the trimmed green beans with some salt and pepper for 5-6 minutes until lightly charred and al dente. Remove from the pan on completion. Wipe and dry the pan. Return it to a medium heat with the flaked almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
SAUTÉ
Return the pan to a medium heat with a drizzle of oil. When hot, add in the sliced cabbage and sauté for 3-4 minutes until the cabbage is slightly wilted. In the final minute, add a knob of butter (optional) and season to taste. On completion, mix ½ the cabbage through the mash, adding some seasoning if necessary. Cover and set aside.
LAMB CHOPPITY CHOP
Pat the lamb chops dry with some paper towel. Rub a drizzle of oil, salt, and some pepper into each chop. Return the pan to a high heat. When hot, sear the chops fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the chop and the heat of your pan.)
SAUCE
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 2 tbsp of a sweetener of choice. Cook until the vinegar is almost all evaporated, about 2-3 minutes. Add in the drained capers, picked rosemary, 100ml of water and some seasoning. Mix until combined, reduce the heat to medium-low and leave to simmer for 3-5 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
YUM
Serve up a heap of the colcannon-style mashed potato. Plate up the lamb chops and side with the charred green beans and remaining cabbage. Pour over the caper-garlic sauce and garnish with the toasted almonds. Dig in!
Potato - 800g
Green Beans - 400g
Flaked Almonds - 60g
Cabbage - 400g
Lamb Leg Chops - 700g
Garlic Cloves - 4
Red Wine Vinegar - 125ml
Capers - 60g
Fresh Rosemary - 8g
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