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Lamb Chops on Mashed Yams with Port Sauce

4 servings
Dinner

Characteristics

No Added Sugars

Nutritional Facts Per Serving

470
Calories
23.8 g
Protein
24.5 g
Carbs
2.7 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 470
  • Fat 28.9 g
    • Saturated   11.8 g
    • + Trans 
  • Cholesterol 92 mg
  • Sodium   713 mg
  • Carbohydrate 24.5 g
    • Fibre   2.7 g
    • Sugars  
  • Protein 23.8 g
    • Vitamin A 163 %
    • Vitamin C 23 %
    • Calcium 5 %
    • Iron 24 %

Method

Place the yams and ginger in a pot, cover with cold water and boil until the yams are tender. Meanwhile, heat the oil in large skillet set over medium-high heat. Season the lamb with salt and pepper. Sear 4 minutes per side, or until cooked medium rare to medium. Remove the lamb from the skillet and set aside. Add the port to the skillet, bring to a simmer, and reduce by half.

Add the stock/flour mixture and bring to a simmer. Return the lamb chops to the skillet and heat through a few minutes. Meanwhile, when tender, drain the yams and thoroughly mash. Mix in the butter, mint, salt and pepper. Divide and mound the mashed yams on 4 plates. Top with the lamb and sauce and serve, garnished with mint sprigs.

Serving Suggestions

The mashed yams act as a starch for this dish, such as mashed potatoes would. So, to complete this meal, serve another vegetable side dish or two, such as sautéed green beans, roasted parsnips, steamed asparagus or grilled zucchini slices.

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