What are the main ingredients in Lamb Chops & Yorkshire Pudding?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Butter, Muffin Tin/Ramekins

What is the nutritional information of Lamb Chops & Yorkshire Pudding?

Calories: 857, Carbs: 64 grams, Fat: grams, Protein: 36.4 grams, Sugar: 20.4 grams, Salt: 396 grams

How do I prepare Lamb Chops & Yorkshire Pudding?

LAMB PERFECTION: Pat the lamb chops dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the chops for 1-2 minutes until crispy. Flip, add a knob of butter, the picked rosemary, and the grated garlic. Sear for a further 1-2 minutes or until cooked to your preference. Sear the fat side if necessary. Remove from the pan on completion, leaving the pan juices in the pan, and allow to rest for 5 minutes before lightly seasoning. YORKIE BATTER: Preheat the oven to 210°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Set aside 10ml of the flour for the gravy. In a bowl, add 1 egg, the milk, the remaining flour, and seasoning. Mix until smooth - don’t overmix your batter. Place the bowl of batter in the fridge and leave to rest for at least 15 minutes. READY THE TIN: Boil a full kettle. Grease a muffin pan or 2 ramekins with oil. Add about 5mm-1cm of oil into each cup or ramekin and place in the oven to heat up until very hot. When hot, remove the tray from the oven and, working quickly, pour a small amount of batter into each oiled cup or ramekin and return to the oven for 20-25 minutes until risen and golden. PEAS & MINT: Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add the lemon zest and ½ the chopped mint. IT’S TIME TO DINE!: Dish up the lamb chops, the roasted sweet potato, and the golden yorkies! Serve the minty peas alongside and drizzle the gravy over the chops and sweet potato. Sprinkle over the remaining parsley and mint, and serve with a lemon wedge on the side. Divine, Chef! GRAVY BABY!: Dilute the stock with 125ml of boiling water. Return the pan, with the pan juices, to a medium heat. When hot, whisk in the diluted stock and the reserved flour until well combined. Lower the heat slightly and allow to reduce for 5-7 minutes until thickened, stirring occasionally. On completion, add ½ the chopped parsley, cover to keep warm, and set aside for serving.

What should be prepared from my kitchen to make Lamb Chops & Yorkshire Pudding?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Butter, Muffin Tin/Ramekins

Lamb Chops & Yorkshire Pudding

You can’t beat the classics! Lamb chops and homemade Yorkshire puds are served with minty peas and a delicious thick gravy. A Sunday dinner, any night of the week! Go ahead, you’ll have light & fluffy Yorkshire puddings coming out of your oven in no time.

Lamb Chops & Yorkshire Pudding

with minty peas, roasted sweet potatoes & gravy

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Cake Flour
Free-range Lamb Chops
Fresh Milk
Fresh Mint
Fresh Parsley
Fresh Rosemary
Garlic Clove
Garlic Cloves
Lemon
Lemons
Peas
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel
Butter
Muffin Tin/Ramekins

Serves 1

YORKIE BATTER
Preheat the oven to 210°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Set aside 5ml of the flour for the gravy. In a bowl, add 1 egg, the milk, the remaining flour, and seasoning. Mix until smooth - don’t overmix your batter. Place the bowl of batter in the fridge and leave to rest for at least 15 minutes.
READY THE TIN
Boil a full kettle. Grease a muffin pan or a ramekin with oil. Add about 5mm-1cm of oil into each cup or ramekin and place in the oven to heat up until very hot. When hot, remove the tray from the oven and, working quickly, pour a small amount of batter into each oiled cup or ramekin and return to the oven for 20-25 minutes until risen and golden.
LAMB PERFECTION
Pat the lamb chops dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the chops for 1-2 minutes until crispy. Flip, add a knob of butter, the picked rosemary, and the grated garlic. Sear for a further 1-2 minutes or until cooked to your preference. Sear the fat side if necessary. Remove from the pan on completion, leaving the pan juices in the pan, and allow to rest for 5 minutes before lightly seasoning.
PEAS & MINT
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add the lemon zest and ½ the chopped mint.
GRAVY BABY!
Dilute the stock with 65ml of boiling water. Return the pan, with the pan juices, to a medium heat. When hot, whisk in the diluted stock and the reserved flour until well combined. Lower the heat slightly and allow to reduce for 5-7 minutes until thickened, stirring occasionally. On completion, add ½ the chopped parsley, cover to keep warm, and set aside for serving.
IT’S TIME TO DINE!
Dish up the lamb chops, the roasted sweet potato, and the golden yorkie! Serve the minty peas alongside and drizzle the gravy over the chops and sweet potato. Sprinkle over the remaining parsley and mint, and serve with a lemon wedge on the side. Divine, Chef!

Sweet Potato - 250g
Cake Flour - 15ml
Fresh Milk - 30ml
Free-range Lamb Chops - 175g
Fresh Rosemary - 3g
Garlic Clove - 1
Peas - 50g
Lemon - 1
Fresh Mint - 4g
Beef Stock - 10ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

YORKIE BATTER
Preheat the oven to 210°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Set aside 10ml of the flour for the gravy. In a bowl, add 1 egg, the milk, the remaining flour, and seasoning. Mix until smooth - don’t overmix your batter. Place the bowl of batter in the fridge and leave to rest for at least 15 minutes.
READY THE TIN
Boil a full kettle. Grease a muffin pan or 2 ramekins with oil. Add about 5mm-1cm of oil into each cup or ramekin and place in the oven to heat up until very hot. When hot, remove the tray from the oven and, working quickly, pour a small amount of batter into each oiled cup or ramekin and return to the oven for 20-25 minutes until risen and golden.
LAMB PERFECTION
Pat the lamb chops dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the chops for 1-2 minutes until crispy. Flip, add a knob of butter, the picked rosemary, and the grated garlic. Sear for a further 1-2 minutes or until cooked to your preference. Sear the fat side if necessary. Remove from the pan on completion, leaving the pan juices in the pan, and allow to rest for 5 minutes before lightly seasoning.
PEAS & MINT
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add the lemon zest and ½ the chopped mint.
GRAVY BABY!
Dilute the stock with 125ml of boiling water. Return the pan, with the pan juices, to a medium heat. When hot, whisk in the diluted stock and the reserved flour until well combined. Lower the heat slightly and allow to reduce for 5-7 minutes until thickened, stirring occasionally. On completion, add ½ the chopped parsley, cover to keep warm, and set aside for serving.
IT’S TIME TO DINE!
Dish up the lamb chops, the roasted sweet potato, and the golden yorkies! Serve the minty peas alongside and drizzle the gravy over the chops and sweet potato. Sprinkle over the remaining parsley and mint, and serve with a lemon wedge on the side. Divine, Chef!

Sweet Potato - 500g
Cake Flour - 30ml
Fresh Milk - 60ml
Free-range Lamb Chops - 350g
Fresh Rosemary - 5g
Garlic Clove - 1
Peas - 100g
Lemon - 1
Fresh Mint - 8g
Beef Stock - 20ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

YORKIE BATTER
Preheat the oven to 210°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Set aside 15ml of the flour for the gravy. In a bowl, add 2 eggs, the milk, the remaining flour, and seasoning. Mix until smooth - don’t overmix your batter. Place the bowl of batter in the fridge and leave to rest for at least 15 minutes.
READY THE TIN
Boil a full kettle. Grease a muffin pan or 3 ramekins with oil. Add about 5mm-1cm of oil into each cup or ramekin and place in the oven to heat up until very hot. When hot, remove the tray from the oven and, working quickly, pour a small amount of batter into each oiled cup or ramekin and return to the oven for 20-25 minutes until risen and golden.
LAMB PERFECTION
Pat the lamb chops dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the chops for 1-2 minutes until crispy. Flip, add a knob of butter, the picked rosemary, and the grated garlic. Sear for a further 1-2 minutes or until cooked to your preference. Sear the fat side if necessary. Remove from the pan on completion, leaving the pan juices in the pan, and allow to rest for 5 minutes before lightly seasoning.
PEAS & MINT
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add the lemon zest and ½ the chopped mint.
GRAVY BABY!
Dilute the stock with 190ml of boiling water. Return the pan, with the pan juices, to a medium heat. When hot, whisk in the diluted stock and the reserved flour until well combined. Lower the heat slightly and allow to reduce for 7-8 minutes until thickened, stirring occasionally. On completion, add ½ the chopped parsley, cover to keep warm, and set aside for serving.
IT’S TIME TO DINE!
Dish up the lamb chops, the roasted sweet potato, and the golden yorkies! Serve the minty peas alongside and drizzle the gravy over the chops and sweet potato. Sprinkle over the remaining parsley and mint, and serve with a lemon wedge on the side. Divine, Chef!

Sweet Potato - 750g
Cake Flour - 45ml
Fresh Milk - 85ml
Free-range Lamb Chops - 525g
Fresh Rosemary - 10g
Garlic Cloves - 2
Peas - 150g
Lemons - 2
Fresh Mint - 12g
Beef Stock - 30ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

YORKIE BATTER
Preheat the oven to 210°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Set aside 20ml of the flour for the gravy. In a bowl, add 2 eggs, the milk, the remaining flour, and seasoning. Mix until smooth - don’t overmix your batter. Place the bowl of batter in the fridge and leave to rest for at least 15 minutes.
READY THE TIN
Boil a full kettle. Grease a muffin pan or 4 ramekins with oil. Add about 5mm-1cm of oil into each cup or ramekin and place in the oven to heat up until very hot. When hot, remove the tray from the oven and, working quickly, pour a small amount of batter into each oiled cup or ramekin and return to the oven for 20-25 minutes until risen and golden.
LAMB PERFECTION
Pat the lamb chops dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the chops for 1-2 minutes until crispy. Flip, add a knob of butter, the picked rosemary, and the grated garlic. Sear for a further 1-2 minutes or until cooked to your preference. Sear the fat side if necessary. Remove from the pan on completion, leaving the pan juices in the pan, and allow to rest for 5 minutes before lightly seasoning.
PEAS & MINT
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add the lemon zest and ½ the chopped mint.
GRAVY BABY!
Dilute the stock with 220ml of boiling water. Return the pan, with the pan juices, to a medium heat. When hot, whisk in the diluted stock and the reserved flour until well combined. Lower the heat slightly and allow to reduce for 7-8 minutes until thickened, stirring occasionally. On completion, add ½ the chopped parsley, cover to keep warm, and set aside for serving.
IT’S TIME TO DINE!
Dish up the lamb chops, the roasted sweet potato, and the golden yorkies! Serve the minty peas alongside and drizzle the gravy over the chops and sweet potato. Sprinkle over the remaining parsley and mint, and serve with a lemon wedge on the side. Divine, Chef!