Rosemary Crusted Lamb Chop Holiday Meal
This Rosemary Crusted Lamb Chop Holiday Meal featuring a sweet potato/parsnip mash and a mushroom/chestnut gravy is delicious, healthy, and easy to make. It is gluten free, dairy free, Paleo, and AIP. It is a sneak peek of my holiday cookbook “ENJOY”.
Rosemary Crusted Lamb Chop Holiday Meal
You are in for a treat because this meal is extremely delicious. I present to you my rosemary crusted lamb chop holiday meal with sweet potato/parsnip mash and mushroom/chestnut gravy. The name alone already sounds so good. This is the perfect holiday meal to treat yourself and impress your guests. It’s pretty easy and straight forward but tastes like it is straight out of a fancy restaurant. From start to end it takes approximately 1 hour to make, which is not that long compared to other fancy holiday meals. The great thing about this meal is that there will be a bit of passive time in two of the three components and you can use that time to prepare something else. I divided this recipe up into the following steps:
How to make the rosemary crusted lamb chop holiday meal
- Start out by marinating the lamb chops with olive oil, sea salt, pepper, fresh garlic, and minced rosemary. Put it back in the fridge and let it marinate for at least 30 minutes. The longer you marinade it the better the taste. So if you plan ahead and have the time, do it a few hours before you want to cook this meal.
- The next step will be to prepare the sweet potato parsnip mash. Simply peel and cut an onion, garlic, and of course sweet potato and parsnip. Once you have fried the veggies for a little bit you will let them simmer in some chicken stock for about 20 minutes until the sweet potatoes and parsnip are very soft. You can either use store-bought chicken bone broth or a homemade one.
- While the veggies are simmering you will start preparing the ingredients that you need for the mushroom chestnut gravy. Once you are done with that fry the lamb chops for about 3 minutes on each side on medium-high heat. This is important to get a nice browned crust. Turn it around and fry all sides quickly and then let it finish baking in the oven for 10 minutes.
- While the veggies are still simmering and the meat is in the oven you will use the time to prepare the mushroom chestnut gravy. Use the same pan and oil that you used to fry the meat in. It will add some extra flavor to your sauce. Simply fry onions and garlic and then add the mushrooms and chestnuts and a bit of chicken stock. Finally, add coconut cream and season with salt and pepper.
- Your meat should be ready to take out of the oven now. Lamb is the best medium/rare but if you want it to be a bit more cooked through simply leave it in the oven a little longer. Once you take it out let it rest on a plate for about 5 minutes. Use that time to puree the sweet potato and parsnip mash, season, and your meal is ready to serve.
How to Make the Best Mushroom Gravy
- Choose the right coconut cream: When it comes to the sauce make sure to use coconut cream, not coconut milk. Coconut cream is the solid part that rises to the top of the coconut milk can. Especially in the summer, you will most likely have to place a can in the fridge overnight to achieve this. Save the rest of the coconut milk in a glass jar in the fridge to add to soups or smoothies. The type of coconut milk/brand plays a huge part here as well. Always buy canned full-fat coconut milk. Preferably without any additives, the fewer the better. The best option is just coconut and water as the ingredients. Also, opt for a BPA free can. The cream will rise to the top, especially if you put it in the fridge overnight. I like this brand.
- Let it soak up all the flavors: Another important aspect to consider when it comes to the gravy is to cook the coconut cream for a couple of minutes with the mushrooms, onion, and garlic and to scrape the bottom of the pan with a wooden spoon. This is where all the delicious flavor from frying the meat is concentrated. Don’t skip this step, otherwise, your sauce will taste very “coconutty”. Adding extra spices will also help cover up any remaining coconut flavor, so make sure to add just the right amount of salt, pepper (if you tolerate it), extra garlic, and or onion powder.
More Holiday Recipes
- Mom’s Special Gravy (AIP)
- Grain-Free Stuffing (Paleo)
- Roasted Sweet Potatoes and Brussels Sprouts (AIP)
- Cranberry Sauce (AIP)
- Herb Roasted Chicken (AIP)
For more holiday recipes make sure to check out my holiday/special occasion cookbook “ENJOY”. All recipes are gluten free, dairy free, Paleo, and most are AIP.
This rosemary crusted lamb chop holiday meal is the perfect winter dinner. It is healthy, super delicious, and very filling. If you are not a huge fan of lamb you can use the same recipe with a cut of beef instead. I cannot wait for you to try this recipe and would love to get your feedback, please leave a comment below. And as always don’t forget to tag me in your food pictures on Instagram