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Author Notes: The lamb chops are marinated in balsamic-soy sauce, mustard and garlic, etc. While the chops are sauteing, we reduce the remaining marinade by about half and spoon a little over the cooked chops to enhance the flavor. The chops are served with our Chinese Five Spice seasoned mashed red yams. This combination of sweet, sour and salt flavors all harmonize in a delicious meal. —Tom and Anita Morgan
For the lamb chops
- 4 medium sized lamb chops
- 1/8 cup balsamic vinegar
- 1/8 cup red wine
- 1 tablespoon soy sauce
- 1 tablespoon honey mustard
- 1 (heaping) granulated garlic
Chinese 5 spice mashed yams
- 1 1/2 pounds yams (1 large or 2 small)
- 1/2 teaspoon Chinses 5 spice
- 1 tablespoon unsalted butter
- 3 tablespoons low fat milk (more or less)
- Mix the marinade for the lamb ingredients thoroughly.
- Trim excess fat from the chops. Then poke holes in both sides, coat both sides with marinade and place in a covered container in the refrigerator and let marinate a couple of hours before cooking. We try to do this after lunch so that they marinate for 4 hours or more.
- Put a ten inch cast iron or other pan over medium-low heat and cook until the internal temperature reaches 140*F, about 5 minutes per side depending on the thickness of the meat.
- Wash and dry yams and bake in a 400*F oven until fork tender; about 60-75 minutes. If using 2 small yams cook for about 1 hour.
- Scoop yam center from skin and put in a small pot on a simmer plate over low heat.
- Add the Chinese 5 Spice, butter and some of the milk and using an immersion blender, whip the mixture until smooth. Add milk until you get the consistency you want.
- When mashed yams start to steam, turn off heat and they will stay warm in the pot on the simmer plate (lid on).