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.
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
- Preheat the grill to medium-high heat.
- 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.
- Season the lamb chops with salt, pepper, and olive oil.
- Grill the lamb chops for 4-5 minutes per side for medium-rare, or to your desired doneness.
- While the lamb chops are grilling, heat a skillet over medium heat and sauté the garlic and rosemary until fragrant.
- 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