Grill Recipes Recipes & Entertaining

L’artisan Easter Lamb Chops

INGREDIENTS (Double for 4 portions)

6 T-bone lamb chops

450g potatoes

1 bunch mint

1 clove garlic

2 Portobello mushrooms

1 bunch broccolini

15ml apple cider vinegar

15ml maple syrup

90ml buttermilk

10g Lively garlic & oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)


3 or 6 Tbsp 

butter medium pot

large pan




olive oil




Say it with lamb: spring is here! This finely detailed supper is right on point, showcasing succulent T-bone lamb chops, seared to a T (for us, that’s perfectly pink). Upgrade your mashed potatoes with buttermilk and butter, and venture into an unusual veg pairing with broccolini and Portobello mushrooms for a side. Prepare to swoon as you spoon a mint, maple and garlic salsa over top.


MAKE THE MASH Bring a medium pot of salted water to a boil. Peel and medium dice the potatoes. Add to the pot of boiling water and boil 14 to 16 minutes, until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 2 Tbsp. butter (double for 4 portions) and the buttermilk. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with salt and pepper. Keep warm. MISE EN PLACE Meanwhile, pick the mint leaves off the stems and finely chop the leaves. Grate the garlic. Cut the mushrooms into ½ inch pieces. Remove the stem ends of the broccolini (halve lengthwise if large). COOK THE VEGETABLES In a large pan, heat a drizzle of oil on medium-high. Add the mushrooms and broccolini. Sauté 2 to 3 minutes until beginning to soften. Add 1 Tbsp. water (double for 4 portions), ⅓ of the spices and salt and pepper. Cook, partially covered, 1 to 2 minutes, until crisp-tender. Add 1 Tbsp. butter (double for 4 portions), stir well. Transfer to a bowl and keep warm. Reserve the pan. COOK THE LAMB Pat the lamb dry with paper towel; season with the remaining spices and salt and pepper. In the reserved pan, heat a drizzle of oil on medium high. Add the lamb and cook 2 to 4 minutes per side, until cooked as desired. MAKE THE SALSA Meanwhile, in a medium bowl, combine the mint, maple syrup, garlic, vinegar and 3 Tbsp. olive oil (double for 4 portions). PLATE YOUR DISH Divide the mash, vegetables and lamb between your plates. Spoon the salsa over the lamb. Bon appétit!

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