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Grilled Lamb Chops with Sweet Potato Hash and Mango-Mint Sauce

Related recipes: Main Courses, Dairy-Free, Egg-Free, Fall, Low-Carbohydrate, Spring
Grilled Lamb Chops with Sweet Potato Hash and Mango-Mint Sauce: Main Image
From: American Lamb Board

Quick Facts

Servings: 12
Prep Time: 60 min.
Cook Time: 60 min.
Total: 2 hr.

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Lamb chops and a smoky potato hash are served with a rich and fruity demi-glace sauce. A meal to remember.

Ingredients

  • 8 lamb loin chops, trimmed
  • 1/4 cup olive oil
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • Mango-Mint Sauce1 cup red wine
  • 1 Tbs granulated sugar
  • 5 sprigs fresh mint
  • 1 cup veal demi glace (purchase from high-end grocery stores or online)
  • 1/2 cup mango, peeled and chopped
  • 1/4 cup corn syrup
  • Sweet Potato Hash5 strips bacon, chopped
  • 3/4 lb Spanish chorizo
  • 2 sweet potatoes, cut into 1/2-inch cubes
  • 1/2 cup red onion, cut into 1/2-inch cubes
  • 1/2 cup red bell pepper, cut into 1/2-inch cubes
  • 1/2 cup celery, finely chopped
  • 1/4 cup roasted garlic, chopped
  • 2 to 4 Tbs olive oil
  • 1 cup chicken stock
  • 1/2 tsp dried thyme leaves, crumbled
  • 1 bay leaf
  • Kosher salt, to taste
  • Cracked black pepper, to taste

Directions

  • Grilled Lamb Loin ChopsBrush lamb chops with olive oil. Season liberally with salt and pepper.
  • Grill chops over medium-hot heat for approximately 8 to 10 minutes, or until desired degree of doneness, turning occasionally.
  • Serve with Mango-Mint Sauce and Sweet Potato Hash.
  • Mango-Mint SauceIn small skillet, combine wine, sugar, and mint sprigs. Cook, reducing by two-thirds. Add veal demi-glace and strain syrup; set aside.
  • Puree mango with corn syrup.
  • When serving chops, puddle Mango-Mint Sauce on plate. Drop pureed mango in a decorative design on top of this.
  • Sweet Potato HashIn a large, hot saucepan, cook bacon until crisp; remove from pan and drain on paper towels. Add chorizo, crumbling and cooking until browned. Drain grease.
  • Combine bacon, chorizo, sweet potatoes, red onion, bell pepper, celery, and garlic in saucepan. Add olive oil as needed to prevent mixture from sticking. Cook and stir over medium heat for 5 minutes.
  • Add the chicken stock, thyme, and bay leaf. Simmer, stirring often. Cook for 10 to 15 minutes or until potatoes soften.
  • Remove bay leaf. Season with salt and pepper.

Nutrition Facts

Calories 441
  Calories from Fat 261 (59%)
(45%)Total Fat 29g
(45%)Saturated Fat 9g
Poly-Unsaturated Fat 3g
Mono-Unsaturated Fat 15g
(30%)Cholesterol 90mg
(26%)Sodium 630mg
(18%)Potassium 633mg
Total Carbohydrate 17g
(5%)Dietary Fibre 1g
Sugars 9g
Sugar Alcohols 0g
(55%)Protein 27g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.