More than a cute, furry sidekick to the Easter bunny, lamb is often used in a culinary way to chase away the rib-sticking beef stews, roasts and ribs of winter and usher in a season of restorative young greens, the blushing buds of strawberries and apricots, and lighter but still substantial proteins.
If you’re looking for an easy Easter supper or springtime dinner to cook quickly so you can enjoy how the sun’s rays linger for longer, this recipe is for you. It’s a classic meat-and-potatoes meal with a slightly unique twist. Our Primal Kitchen Golden BBQ Sauce adds a mustardy, slightly acidic kick that helps cut through the umami savoriness of the lamb chop gravy. Pile the saucy chops on top of a bed of mashed potatoes or mashed cauliflower if you’re carb-conscious, and serve with a simple green salad or a side of roasted asparagus.
Lamb Chops with BBQ Gravy and Mashed Potatoes
Time: 45 minutes
- 1 ½ lbs. Russet or Idaho potatoes, washed and cubed (peel skins if desired)
- 2 tablespoons ghee
- 3 tablespoons Primal Kitchen Avocado Oil
- 1 cup milk* (we used whole milk)
- Salt and pepper, to taste
- 8 small lamb chops
- 1 tablespoon cassava flour
- 1 cup chicken or beef bone broth
- ½ cup Primal Kitchen Golden BBQ Sauce
- 1 teaspoon fresh oregano, chopped
*can substitute non-dairy milk 1:1
To make the mashed potatoes:
- Bring a large pot of water to a boil over high heat.
- Add a generous amount of salt.
- Add potato cubes to boiling water.
- Boil until fork tender, about 20 minutes.
- Drain potatoes and return to heated burner. Turn off the burner.
- Using a potato masher or a large wooden spoon, mash the potato cubes until they reach your desired level of smoothness.
- Don’t overmix or mash the potatoes too hard.
- Add the ghee, avocado oil, and milk. Add a good amount of salt and pepper.
- Stir the potatoes until the fat has melted and the potatoes are smooth.
- Cover to keep warm.
To cook the lamb chops:
- Pat dry with paper towels. Season to taste with salt and pepper.
- Heat a cast iron skillet over high heat. Add 2 tablespoons of Primal Kitchen Avocado Oil.
- When oil just starts to smoke, add lamb chops. Sear chops for 3–4 minutes per side.
To make the BBQ gravy:
- Remove lamb chops from cast iron skillet.
- Sprinkle 1 tablespoon of cassava flour into remaining fat and whisk for 1 minute.
- Add 1 cup of broth and whisk until it thickens.
- Add 1/2 cup Primal Kitchen Golden BBQ Sauce, and whisk in. Remove from heat.
- Place a mound of mashed potatoes on each plate.
- Top with 2 lamb chops per plate, and sprinkle with fresh chopped oregano.
- Serve with a simple green salad of baby arugula or spinach topped with shaved fennel, parmesan cheese curls, and a few toasted pine nuts or hazelnuts. Drizzle salad with Primal Kitchen Extra Virgin Avocado Oil, a few squeezes of fresh lemon juice, and a dash of salt and pepper.
Nutritional Info (per serving; 4 servings total):
- Calories: 554
- Carbs: 39 grams
- Fat: 28 grams
- Protein: 37 grams
Nutritional information calculated using Cronometer. If you’d like a lower-carb version of this recipe, substitute Ranch Cauliflower Mash for the mashed potatoes.
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