Lamb Chops with Portobello, Broccolini and Sweet Potato
Lamb Chops for Holidays
Spring is the season of the great religious holidays. Jewish Pesach (Passover) began at the end of March, this is followed by Christian Easter at the beginning of April, and the longest holiday, the Islamic Ramadan closes the line of the holidays in May. All religions have strict regulations regarding to meals. The consumption of lamb is allowed by all three religions. This lamb dish with vegetables is gluten and lactose free. It is absolutely healthy, paleo and keto diet friendly. Try to eat healthily during religious holidays also.
Marinated Lamb Chops
I make a classic and very easy marinade. Rosemary, thyme, garlic, extra virgin olive oil, salt and pepper make up the marinade. Mix finely chopped herbs with minced garlic with the rest of the ingredients then put in a ziplock bag. Put the whole rack of lamb into the bag, close and massage a bit with the marinade. Let it rest for overnight in the fridge. Do not worry if you forgot to prepare it the night before, make it in the morning and let it rest in the marinade for at least one hour before roasting.
Golden rule is that the meat should always be room temperature before roasting. The times, given in the recipe, also apply to this.
I cook the lamb chops to medium rare in this recipe. Lamb is fully cooked to pink perfection and juicy inside. Do not overcook this delicious meat as it will be dry inside. After a long roast, it will be not softer, but worse.
Tip!
Golden rule is that the meat should always be room temperature before roasting. The times, given in the recipe, also apply to this.
Side Dishes
I serve lamb chops with steamed broccoli, cooked mushroom and mashed sweet potato in this recipe. There are plenty of options, it is up to you what you’re serving with it. It’s very delicious with baked tomato, Greek Tzatziki, Baba Ganoush, Muhammara, Tabbouleh also.
Lamb Chops with Portobello, Broccolini and Sweet Potato
Ingredients
- 800 gram lamb rack cleaned, it equals to 8 cutlets
- 2 tbsp olive oil
- 2 tbsp butter lactose free
- 1 sprig rosemary
- 1 cloves garlic finely sliced
For marinade
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme finely chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper freshly ground
For side dishes
- 2 portobello mushrooms sliced
- 1 big sweet potato or 2 small
- 150 gram broccolini aspabroc or 1 small broccoli
- 2 tbsp olive oil
- 1 tsp butter lactose free
- Salt and pepper
Instructions
For lamb chops
- Make the marinade. Mix all marinade ingredients and put in a zip lock bag with the lamb rack together. Massage the meat to coat then let it rest for some hours in the fridge but for overnight is the best.
- Remove the meat from the refrigerator at least 1 hour before cooking. The meat must be room temperature before roasting.
- Preheat the oven to 200 °C.
- Wipe the marinade from the meat before roasting because the garlic can burn fast, and it will be bitter.
- If it is not done by your butcher then clean the bones. Wrap the bones of the cutlets with small pieces of foil. The bones will not burn, foil keeps them white.
- Heat 2 tbsp olive oil on high heat in an ovenproof skillet.
- Sear lamb rack on all sides for 3 minutes, until golden brown.
- Put the skillet into the oven and roast the lamb rack for 8-10 minutes. If you have a meat thermometer, the temperature will be about 60 °C in the middle of the rack. It's medium rare, pink in the middle and juicy.
- Remove the skillet from the oven and add butter, a sprig of rosemary and finely sliced garlic. The skillet is hot enough to melt the butter it is not necessary to heat again. Spoon the butter over the rack constantly for a minute. Cover with foil and let it rest for 5 minutes. Cut the lamb rack to cutlets before serving.
For side dishes
- Cut the sweet potato in half if it's large. Steam for 15 minutes in a steamer pot until soft. You can also cook in water, but its texture will be wetter and more difficult to shape for serving. Peel and mash, add 1 tsp butter, season with salt and pepper. Set aside.
- Slice Portobello mushroom. Heat 2 tbsp olive oil in a skillet, add sliced mushroom and cook on high heat for 8 minutes, until soft. Stir very often. Season with salt and pepper.
- Put broccolini (aspabroc) or the florets of a small broccoli into the steamer pot and cook in salty steam for 6 minutes, until soft but still crunchy. Do not forget to add 1 tsp salt into the water in the steamer pot before cooking.
- Serving. Place a bit of mashed potato, steamed broccolini and cooked mushroom on a plate. Cut lamb rack to cutlets and place to the plate too. Drizzle with a bit of melted butter from the skillet. Enjoy!