Lamb with Garlic Mash

Lamb with Garlic Mash
by Donna Hay
from Entertaining
(Whitecap Books, 1999)
Serves 4

This classic combination of lamb and mashed potatoes is a must on cold winter nights. Having a double chop gives a heftier quality to the dish and allows for easier rare and medium-rare cooking.


convert		Ingredients
8		double lamb chops, trimmed
1 teaspoon		cracked black pepper
3 tablespoons		chopped mint
1/2 cup		red wine
1 tablespoon		grainy mustard
1/4 teaspoon		ground cumin

		Garlic mash
6 cloves		garlic, unpeeled
6		mashing (starchy) potatoes, peeled and chopped
2 tablespoons		unsalted butter
1 to 1 1/4 cups		hot milk
pinch		sea salt

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Method

1. Place lamb chops in a shallow dish. Combine pepper, mint, wine, mustard and cumin, and pour over the lamb. Allow chops to marinate in the refrigerator for at least 30 minutes, preferably 2 hours.

2. To make garlic mash, place unpeeled garlic in a dry frying pan over medium heat. Allow to cook, turning occasionally, for 10 minutes or until garlic skins are golden brown, then cool. Squeeze garlic from skins and mash with a fork.

3. Place potatoes in a saucepan of boiling water, bring back to a simmer and cook for 6 minutes or until tender. While potatoes are cooking, drain marinade from lamb and place in a small saucepan. Allow marinade to simmer over low heat until syrupy.

4. Heat a frying pan over high heat. (You can add a tablespoon of olive oil, if you prefer). Add lamb to pan and cook 2 to 3 minutes on each side or until cooked to your liking.

5. To finish mash, drain potatoes, return them to the warm pan, add butter, and mash while slowly adding milk until thick and creamy. Stir through salt and mashed garlic.

6. To serve, place a pile of mash on plates, top with lamb and spoon over the sauce. Serve with a salad of arugula and balsamic vinegar or baby spinach leaves.

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