Rosemary Lamb Loin Chops with Pumpkin Mash
2 sprigs rosemary, leaves picked and finely chopped
3 tablespoons vegetable oil, plus 2 tablespoons extra
12 lamb loin chops
1 cup peeled and diced potato
4 cups peeled and diced pumpkin
1 tablespoon butter
1/4 cup milk
buttered, sauteed mushrooms, to serve
- Mix together the rosemary and 3 tablespoons of oil, reserving a few pinches of rosemary for garnish. Rub the herb mixture all over the lamb loin chops.
- Place the diced potato and pumpkin in a large pot and fill with enough water to just cover the vegetables. Bring to a boil and then simmer for 5 minutes until vegetables are very tender. Drain thoroughly.
- Return the empty pot to the stove and add the butter and milk. Stir until the butter has melted and the milk it hot, but not boiling. Add the potato and pumpkin and season with salt and pepper. Mash until smooth and keep warm.
- Heat a large frying pan over high heat and add the 1 tablespoon of oil. Fry six of the chops for 8-10 minutes, turning once, for medium or until your liking. Repeat with the remaining tablespoon of oil and six chops.
- Rest the lamb chops for 5 minutes in a warm place then sprinkle with extra rosemary. Serve with the pumpkin mash and buttered mushrooms, if you like.