Rosemary Lamb Rib Chops with Mashed Rutabaga
Rosemary and thyme marinated lamb rib chops, grilled and served on a bed of fresh spinach with mashed rutabaga, an easy and cosy farm-to-table meal.
I am somewhat of a purist when it comes to rutabaga mash, opting to only add salt as a good rutabaga from a local farm doesn’t need anything more. The key is to let the cooked rutabaga steam off in a colander and dry for a few minutes before mashing, which removes the excess water resulting in a lighter texture when mashed. You can mash by hand or use an immersion blender. You can add butter, sour cream, olive oil, tahini or whatever you like to your rutabaga mash; I suggest you taste the mash first, then add accordingly.
- Serves4
- Cooks in 30 mins
- Prep time 20 mins
- Omega 3
- B Vitamins
- Protein
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
- Anti Microbial
- Iron
Iron is a mineral essential for building red blood cells, carrying oxygen to lungs & tissues, cellular energy metabolism, healthy brain & immune functions.
Foods high in Iron;
Spinach, kale, parsley, nettles, seaweed, algae, leafy greens, potato skin
Red meat, poultry, liver, fish, shellfish - sardines,
Eggs, Mushrooms,
Tofu, Black Beans, Chickpeas, Lentils, Beans
Quinoa, Teff, Oats, Buckwheat, Rice, Millet, Barley, Wheat
Seeds pumpkin & squash, pistachios, hemp, flax, almonds, cashews, cacao, dark chocolate,
Dried fruits apricots, raisins, molasses
Ingredients
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Method
Rosemary Lamb Rib Chops with Mashed Rutabaga
Lamb Chops
RUB lamb chops with salt + pepper + herbs.
HEAT your grill or a skillet until hot.
SEAR lamb chops for 3 – 4 mins on 1 side.
TURN grill another 2 – 5 mins – to your taste – 3 mins for medium-rare.
REST on a platter of spinach leaves – invert another plate on top to cover = more eco-conscious than foil.
Rutabaga
WASH rutabagas, then cut off each end and peel.
DICE to roughly the same size. The small the dice, the quicker they will cook.
STEAM or boil until completely fork tender.
DRAIN into a colander and rest to steam dry for a few minutes in the colander or back in the saucepan.
MASH with salt – use either a masher or a stick immersion blender.
TASTE – add salt, butter, olive oil, sour cream or tahini to your liking.
GARNISH with fresh thyme leaves and a sprinkle of sea salt flakes.
SERVE lamb chops garnished with fresh rosemary and mint leaves if using, and serve with mashed rutabaga and spinach greens.
Serving Ideas
Green Beans & Radish with Toasted Garlic
Steamed Broccoli & Brussel with a Tangy Dressing
Robust Root Veg Slaw
swap rutabaga for Roasted Squash Smash with Garlic & Horseradish
Pansy Spring Salad is a fun side.
Roasted Stuffed Red Peppers are a great veggie pairing, keeping with the Mediterranean vibe.
Chef tips + Ingredient Swaps + Ideas
SWAP LAMB rib chops for lamb loin, pork, steak or boneless chicken thighs ~ cooking times will vary.
SWAP RUTABAGA for potato, sweet potato, squash, pumpkin, celeriac, cauliflower, carrot, yams, grains or beans.
SWAP SPINACH for arugula, kale, turnip greens, bokchoy, swiss chard, radicchio, napa cabbage, Asian greens.
SWAP ROSEMARY for HERBS – for fresh or dried herbs like sage, thyme, oregano, a mixed Italian or Herbs de Provence or a spice blend with cumin.
ADD TO MASH – you can add butter, sour cream, kefir, olive oil, tahini or whatever you like to your rutabaga mash; I suggest you taste the mash first.
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