Succulent lamb chops with crushed potatoes, fresh asparagus and a creamy mushroom sauce.

  • Serves: 4 people
  • Prep time: 5 minutes
  • Cooking time: 25 minutes
    • British

    Lamb Chops with Crushed Potatoes, Asparagus & Mushroom Sauce

    Recipe Information

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    1kg Baby Potatoes

    2 400g British Lamb Chops

    2 150g Asparagus

    250g Mushrooms, sliced

    40g Greenvale Butter

    225ml Cowbelle Single Cream

    ½ Quixo Vegetable Stock Cube

    2 tsp Stonemill Parsley

    Freshly Ground Salt and Black Pepper

    2 tsp Mint, chopped


    Halve any large potatoes and then cook in lightly salted water until tender – this will take around 25 minutes.

    Season the chops and cook under a medium grill for 10-15 minutes, turning occasionally.

    Melt 10g of the butter and gently sauté the mushrooms until tender. Add the cream, crumbled stock cube and parsley. Simmer gently until the cream thickens a little then season to taste.

    Cook the asparagus in simmering water for around 5 minutes.

    Drain the cooked potatoes, return to the pan and, using a fork, roughly crush them. Stir through the remaining butter, mint and seasoning to taste.

    Serve the cooked chops with the potatoes, asparagus and mushroom sauce.

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