Grilled Lamb Chops With Hokkaido Potato Puree

Grilled Lamb Chops with Hokkaido Potato Puree is a traditional Ainu dish that combines the rich flavors of grilled lamb with the creamy texture of Hokkaido potatoes. This recipe is perfect for a special occasion or a cozy family dinner.

Grilled Lamb Chops With Hokkaido Potato Puree

Ingredients

  • 4 lamb chops
  • 4 Hokkaido potatoes, peeled and diced
  • 2 tablespoons butter
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary, chopped

Instructions

  1. Preheat the grill to medium-high heat.
  2. Boil the diced Hokkaido potatoes in a pot of water until tender, then drain and mash with butter, milk, salt, and pepper to make the puree. Keep warm.
  3. Season the lamb chops with salt, pepper, and olive oil.
  4. Grill the lamb chops for 4-5 minutes per side for medium-rare, or to your desired doneness.
  5. While the lamb chops are grilling, heat a skillet over medium heat and sauté the garlic and rosemary until fragrant.
  6. Serve the grilled lamb chops with the Hokkaido potato puree, and drizzle the garlic and rosemary mixture on top.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
380 per serving
Protein
25g
Carbohydrates
20g
Fat
22g

Supplies

Grill Skillet Pot

Tools

Tongs Masher Knife

Serving suggestions

Serve the Grilled Lamb Chops with Hokkaido Potato Puree alongside a fresh green salad and a glass of red wine for a complete meal.

Tips & tricks

For a smoky flavor, consider using a charcoal grill for the lamb chops.

Cost

$25