Roasted Lamb Chop with Sweet Potato Puree and Gravy
A quick and satisfying weeknight dinner: juicy roasted lamb chop served over creamy sweet potato puree, finished with a simple pan gravy and fresh rosemary.
- Total time
- 25 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
Ingredients
- 2 chops lamb chops
- 1 large sweet potato
- 2 tbsp butter
- 1 cup beef broth
- 1 sprig fresh rosemary
- 0 to taste salt and pepper
Instructions
- 1
Peel and chop the 1 large sweet potato into cubes. Boil in salted water until fork-tender, about 15 minutes. Drain and mash with 1 tbsp butter and a pinch of salt and pepper. Keep warm.
- 2
Pat the 2 lamb chops dry and season generously with salt and pepper. Heat a skillet over high heat, add the chops, and sear for 3 minutes per side for medium-rare, or until browned and cooked to your liking. Remove and rest on a plate.
- 3
Reduce heat to medium. Add the remaining 1 tbsp butter and the 1 sprig rosemary to the skillet. Stir in the 1 cup beef broth, scraping up browned bits. Simmer until slightly thickened, about 3 minutes. Discard rosemary.
- 4
Spoon the sweet potato puree onto plates, top with the lamb chops, and drizzle with the gravy. Serve hot.
Tools you’ll need
- skillet
- pot
- masher
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