Rosemary Crusted Lamb Chop Holiday Meal
This Rosemary Crusted Lamb Chop Holiday Meal featuring a sweet potato/parsnip mash and a mushroom/chestnut gravy is delicious, healthy, and easy to make. It is gluten free, dairy free, Paleo, and AIP.
Ingredients
For the lamb chops
- 2 lamb chops grass fed (with 2 ribs each)
- 1 Tbsp rosemary minced
- 1 Tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp pepper (omit on AIP)
- 2 cloves garlic (large)
- avocado oil (to fry the lamb)
For the mash
- 1 sweet potato 2 cups, diced
- 1 parsnip large 1 cup, diced
- 1/2 onion 3/4 cup, diced
- 2 cloves garlic
- avocado oil (for frying )
- 1/2 cup chicken broth
- Salt and pepper (omit pepper on AIP)
For the gravy
- 5 crimini mushrooms 1 cup, sliced
- 1 small portobello mushroom 1 cup, sliced
- 1/2 small onion 1/2 cup, diced
- 2 Tbsp chicken broth
- 1 clove garlic (large)
- 10 chestnuts (omit on AIP)
- 5 Tbsp coconut cream (solid part of refrigerated canned full-fat coconut milk
- Salt and pepper (omit pepper on AIP)
Instructions
- In a medium bowl marinade lamb chops with olive oil, salt, pepper, garlic and minced rosemary. Rub it all over the meat, cover the bowl and put into fridge for at least 30 minutes.
- In the meantime make sweet potato and parsnip purée. Peel and cut the onion, garlic, sweet potato and parsnip into pieces.
- In a medium pot heat avocado oil over medium heat. Add onions and garlic. Stir and fry until translucent, for a few minutes. Add the sweet potatoes and parsnip and brown for another few minutes. Stir occasionally. Add chicken broth, cover with a lid and simmer for 20 minutes or until the root veggies are soft.
- In the meantime prepare the ingredients for the mushroom chestnut gravy. Cut the crimini mushrooms in half and slice them up. Cut the portobello mushroom into the same size. Peel and dice the onion, and mince the garlic. Set everything aside.
- Preheat oven to 350 degrees. Heat avocado oil in a large pan over medium/high heat. Sear the marinated lamb chops on high heat for 3 minutes each side. If the temperature is getting too high reduce to medium. Flip the lamb chops to the smaller sides as well and cook for a little bit until they are browned all around. Place the meat on a baking sheet and bake in the oven for about 10 minutes for medium rare. If you prefer it more cooked through bake it a little bit longer.
- In the meantime prepare the gravy. Use the fat that is in the pan from frying the meat. Put the temperature on medium and add the onions and garlic. Fry for about a minute until translucent. Add the mushrooms and the broth and cook until the mushrooms are browned on both sides. Stir occasionally. Once the mushrooms are done add the chestnuts. Finally, add the coconut creme, reduce the temperature to medium/low. Cook the gravy for a couple of minutes to give it more flavor and use a wooden spoon to stir and scrape the bottom of the pan. The longer the coconut cream cooks with the veggies the less the sauce will taste like coconut. Season with salt and pepper to your liking.
- Once the sauce is done the meat should be ready. Take it out of the oven and let it rest for about 5 minutes. In the meantime purée the sweet potato and parsnip mash. Season with salt and pepper to your liking.
- Serve the lamb chop on top of the mash and add the mushroom and chestnut gravy.
- Enjoy!