Recipe by Goodfood www . makegoodfood . ca
INGREDIENTS ( Double for 4 portions )
6 T-bone lamb chops 450g potatoes 1 bunch mint 1 clove garlic 2 Portobello mushrooms 1 bunch broccolini 15ml apple cider vinegar
15ml maple syrup
90ml buttermilk
10g Lively garlic & oregano spices ( salt , paprika , garlic , vinegar powder , onion , red bell pepper , black pepper , sunflower oil , oregano , parsley , chives )
YOU ’ LL NEED
3 or 6 Tbsp butter medium pot large pan strainer peeler grater olive oil oil salt pepper
DIRECTIONS
Say it with lamb : spring is here ! This finely detailed supper is right on point , showcasing succulent T-bone lamb chops , seared to a T ( for us , that ’ s perfectly pink ). Upgrade your mashed potatoes with buttermilk and butter , and venture into an unusual veg pairing with broccolini and Portobello mushrooms for a side . Prepare to swoon as you spoon a mint , maple and garlic salsa over top .
MAKE THE MASH Bring a medium pot of salted water to a boil . Peel and mediumdice the potatoes . Add to the pot of boiling water and boil 14 to 16 minutes , until very tender . Reserving ½ cup cooking water ( double for 4 portions ), drain and return to the pot . Off the heat , add 2 Tbsp . butter ( double for 4 portions ) and the buttermilk . Mash , gradually adding the reserved cooking water until you achieve your desired consistency ; season with salt and pepper . Keep warm . MISE EN PLACE Meanwhile , pick the mint leaves off the stems and finely chop the leaves . Grate the garlic . Cut the mushrooms into ½ inch pieces . Remove the stem ends of the broccolini ( halve lengthwise if large ). COOK THE VEGETABLES In a large pan , heat a drizzle of oil on medium-high . Add the mushrooms and broccolini . Sauté 2 to 3 minutes until beginning to soften . Add 1 Tbsp . water ( double for 4 portions ), ⅓ of the spices and salt and pepper . Cook , partially covered , 1 to 2 minutes , until crisp-tender . Add 1 Tbsp . butter ( double for 4 portions ), stir well . Transfer to a bowl and keep warm . Reserve the pan . COOK THE LAMB Pat the lamb dry with paper towel ; season with the remaining spices and salt and pepper . In the reserved pan , heat a drizzle of oil on mediumhigh . Add the lamb and cook 2 to 4 minutes per side , until cooked as desired . MAKE THE SALSA Meanwhile , in a medium bowl , combine the mint , maple syrup , garlic , vinegar and 3 Tbsp . olive oil ( double for 4 portions ). PLATE YOUR DISH Divide the mash , vegetables and lamb between your plates . Spoon the salsa over the lamb . Bon appétit !