Grilled Lamb Chops With Mint Butter And Smashed Potatoes
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · Lamb · gluten-free, high-protein
1090 cal
51g protein
46g carbs
78g fat
per serving · estimated
Ingredients
- 1 1/4 lb lamb loin chops
- 3 1/2 tbsp butter
- 1 lb baby potatoes
- 1 1/2 tbsp olive oil
- 2 cloves garlic
- 1/2 lb green beans
- 1/4 cup, chopped fresh mint
- to taste rosemary, salt and cracked pepper
Method (tap to check — screen stays awake)
- Boil the potatoes in salted water until a knife slides in with no resistance, about 18 minutes, then drain and let them steam dry.
- Mash the butter with the mint, half the garlic and a pinch of salt, and set it aside at room temperature.
- Season the chops all over with salt, pepper and chopped rosemary and let them sit while the grill or grill pan heats to high.
- Grill the chops 3 to 4 minutes per side, turning once, until they are well marked and read 130°F for medium-rare.
- Rest them on a warm plate under loose foil for 8 minutes; the temperature will climb a few degrees.
- Smash the potatoes flat with the bottom of a cup, toss with the olive oil and remaining garlic, and crisp them in a hot skillet until the craggy edges are golden, 6 minutes.
- Blanch the green beans 3 minutes until crisp-tender and toss them with a spoonful of the mint butter.
- Top each chop with mint butter so it melts down over the meat, and serve with the potatoes and beans.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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