Easy weeknight dinners: grilled lamb chops with mashed sweet potatoes

Easy weeknight dinners: grilled lamb chops with mashed sweet potatoes

Posted on March 10th, 2009 by Jessica Alfreds

Locally grown sweet potatoes will only be in season for a few more weeks. Eat them while you can! Besides being delicious, they are one of the world’s most nutritious foods. They’re rich in fiber, potassium, and Vitamins A, C, and B-6. Try to choose sweet potatoes with a darker orange flesh — they are better for you than lighter ones because they have more Vitamin A.

You can store your sweet potatoes at room temperature for up to one month. Never keep potatoes (of any variety) in the fridge! The cold temperature makes the starch in the potato turn sugary and affects the taste.

Grilled Lamb Chops with Mashed Sweet Potatoes; Serves 2

Ingredients: 3 sweet potatoes, 6 lamb chops on the bone, salt and pepper, your favorite mustard, chopped Italian (flat leaf) parsley, 4 Tbsp butter, balsamic vinegar, olive oil (does not need to be extra virgin), and a dash of milk.

Scrub 3 sweet potatoes clean and peel them. Cut them into quarters and toss them in a stock pot. Add enough cold water to the pot to cover the potatoes and turn on high heat to boil. Add a pinch of salt.

Meanwhile, season the 6 lamb chops with generous pinches of salt and pepper on each side. Spread one side of each chop with a thin layer of mustard and add a dash (on each chop) of balsamic vinegar. Set aside while you heat a grill pan (I prefer cast iron) or BBQ.

When the potato water starts boiling, turn it down to a medium heat and cook until the potatoes are tender (you can easily stick a knife through them). Drain the potatoes and throw them back in the stock pot(no need to turn the heat back on). Add 4 Tbsp of butter, salt, and pepper. Mash the potatoes by hand with a potato-masher and add a dash of milk to keep them moist. Do not over-mash. As soon as they are smooth and creamy, stop mashing and keep them on the stove until you are ready to serve.

When the grill pan is hot, brush each of the lamb chops with olive oil and carefully put them on the grill. Cook about 4 minutes on each side or a little more if you like them well done.

Serve lamb chops on top of a spoonful of mashed potatoes. Garnish with a little sprinkling of fresh parsley.

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Jessica Alfreds

Jessica Alfreds is a Chef, Caterer, and Event Planner based in New York City. She is currently working on her first cookbook, teaching herself how to sew, and attempting to live a purposeful life. Jessica is a 3rd generation New Yorker and currently resides in the East Village. Visit jessicaalfreds.com.