| For the lamb: | |
| 3 lamb shoulder chops | |
| 3-4 sprigs fresh roasemary | |
| 4 garlic cloves, minced | |
| 1 tbsp olive oil | |
| Generous pinches of Kosher salt | |
| For the mash: | |
| 1 sweet potato, cubed | |
| 2 tbsp. milk | |
| 1 tbsp. butter | |
| 1 tsp. green onion, chopped | |
| 1 tsp. black pepper |
Lamb is lean, sweet potatoes are healthier than regular potatoes, so indulge in this tasty dinner guilt-free...
| 1. | For the lamb: |
| 2. | Crush garlic |
| 3. | Break apart rosemary into tiny pieces. |
| 4. | Place in large plastic bag, along with salt, pepper, oil. |
| 5. | Add in the lamb shoulder chops and let marinate at least 45 minutes. |
| 6. | Once marinated, heat a skillet on high heat. |
| 7. | Cook lamb shoulder for 5 minutes. |
| 8. | Flip chops and cook on opposite side for 5 minutes. |
| 9. | Remove from skillet and let cool down for a couple of minutes before enjoying. |
| 10. | For the mash: |
| 11. | Boil a large pot of salted water, approx. 20-25 min. |
| 12. | Add sweet potato cubes to the water. |
| 13. | If using an electric mixer, blend the sweet potatoes on low and slowly add milk and butter. |
| 14. | If using a potato masher, use the same approach, adding butter and milk as the potatoes become softer. |
| 15. | Sprinkle green onion on potatoes. |
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