Lamb Chump Chops (1.00 kg)

Recipes

Herb-Roasted Lamb Chump Chops with Spring Veg & Creamy Mash

Lamb chump chops are a lean, firm cut taken from the rump where the leg meets the loin—plump, economical, and perfect for quick roasting or pan-frying In this one-pan family-friendly meal, the chops are lightly brushed with olive oil, rosemary, and thyme, then paired with tender steamed spring vegetables and creamy mashed potatoes. It’s a complete, comforting dinner that’s easy to love.

Ingredients (Serves 4):

• Lamb & Rub

  • 8 lamb chump chops (about 200 g each)

  • Salt and freshly ground black pepper, to taste

  • 1 tbsp extra virgin olive oil

  • 1 tbsp finely chopped fresh rosemary

  • 1 tbsp finely chopped fresh thyme 

• Spring Vegetables

  • 400 g mixed spring vegetables (peas, beans, asparagus, baby carrots)

  • 1 tbsp olive oil (for tossing)

• Creamy Mashed Potatoes

  • 800 g potatoes, peeled and roughly chopped

  • 50 g butter

  • 80 ml milk (or cream for richer mash)

  • Salt and pepper, to taste

Instructions:

• Prep & Roast Chops

  1. Season each lamb chop with salt and pepper. Mix olive oil, rosemary, and thyme; brush half onto both sides of the chops, and reserve the rest for drizzling.

  2. Preheat oven to 200 °C (fan-assisted).

  3. Heat a roasting tray or ovenproof pan over medium-high heat. Sear chops for about 2 minutes per side until golden.

  4. Transfer the pan to the oven and roast for 8–10 minutes (for medium-rare to medium), turning once. Remove and loosely cover with foil; rest for 3 minutes while juices redistribute.

• Cook the Mash

  1. Meanwhile, boil the potatoes in salted water until tender, about 15–20 minutes.

  2. Drain well, then mash with butter and milk. Season to taste. Keep warm.

• Steam the Veg

  1. Steam or boil the spring vegetables until just tender (3–5 minutes depending on selection).

  2. Drain and toss with 1 tbsp olive oil; season lightly.

Seasoning & Serving:

• After chopping, drizzle the reserved herb-oil mix over the chops for added aroma and moisture.

• Serve the rested lamb chops on a plate alongside creamy mashed potatoes and spring vegetables. Garnish with a sprig of rosemary or a grinding of black pepper.

Link to source!

https://www.australianlamb.com.au/recipes/lamb-chump-chops-with-rosemary-and-thyme/?utm_source=