Friday, 18 April 2014

Honey & pomegranate glazed lamb chops with sweet potato mash

I have no idea why I felt like making honey glazed lamb chops, so I went out and got the chops, as well as the accompanying sweet potato and vegetables. The glaze is both sweet yet tangy, resulting in a juicy lamb chop, full of flavour. I added chilli powder to the sauce to give it that extra kick. I love sweet potato, so i figured having it as a side mash would go well. Therefore I have added the directions for making both the lamb chops and the sweet potato.


  • Skill level: Easy
  • Serves: 4 people
  • Prep time: At least 2 hours, if not over night for the meat to marinate
  • Cooking time: 20 mins
What you will need:

For the honey & pomegranate glazed lamb chops

4 tbsp honey
3 tbsp olive oil
2 tbsp pomegranate syrup
1 tsp salt
1/2 tsp black pepper
1/2 tsp chilli powder
3 garlic cloves, peeled and finely chopped
juice of 1 lemon
1/2 kg lamb chops (or 8 pieces)

For the sweet potato mash

1 kg sweet potato, peeled
2 tbsp butter
1/2 cup milk
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger 

How to make:

For the honey & pomegranate glazed lamb chops

1) Begin by adding all the ingredients listed with the lamb chop in a dish that fits the lamb chops (as a single level, to ensure all absorb the marinate), cover and put in the fridge for at least 2 hours

2) Heat a non-stick pan, remove the chops from the fridge, ensure both sides are dipped again in the marinate, then add onto the hot pan over medium/high heat. Cook the chops either side (the time depends on how you like your meat, less time if you like it medium/rare, and more time if you like it well done). Remove the meat and set aside on a plate to rest for at least 5 mins

For the sweet potato mash

1) In a large pot, add the peeled sweet potato, cover with cold water and put on medium/high heat for 20 mins, or until the potatoes are soft

2) Drain the water, then add the potatoes back into the pot. Add the butter, milk, salt, cinnamon and ground ginger and mash using a masher until soft and well mixed. Serve whilst still hot













I made vegetables on the side too, with parsnips (which I forgot to add for the picture, realised as I was serving up the dishes for the family). Adjust seasoning to suit your taste buds. The glaze is tangy and delicious, I added more sauce that remained over the meat when serving. It really is not difficult to make, and so delicious! Enjoy :)

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