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”.

lamb chops with sweet potato mash and mushroom gravy

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:

marinated lamb chops

How to make the rosemary crusted lamb chop holiday meal

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

Happy cooking

~ Annika

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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.
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Rating: 0
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Rate this recipe!
Prep Time 30 minutes
Cook Time 35 minutes
Servings
people
Ingredients
For the lamb chops
For the mash
For the gravy
Prep Time 30 minutes
Cook Time 35 minutes
Servings
people
Ingredients
For the lamb chops
For the mash
For the gravy
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium bowl marinade lamb chops with olive oil, salt, pepper, garlic and minced rosemary. Rub it all over the meat, cover the bowl and put into fridge for at least 30 minutes.
  2. In the meantime make sweet potato and parsnip purée. Peel and cut the onion, garlic, sweet potato and parsnip into pieces.
  3. In a medium pot heat avocado oil over medium heat. Add onions and garlic. Stir and fry until translucent, for a few minutes. Add the sweet potatoes and parsnip and brown for another few minutes. Stir occasionally. Add chicken broth, cover with a lid and simmer for 20 minutes or until the root veggies are soft.
  4. In the meantime prepare the ingredients for the mushroom chestnut gravy. Cut the crimini mushrooms in half and slice them up. Cut the portobello mushroom into the same size. Peel and dice the onion, and mince the garlic. Set everything aside.
  5. Preheat oven to 350 degrees. Heat avocado oil in a large pan over medium/high heat. Sear the marinated lamb chops on high heat for 3 minutes each side. If the temperature is getting too high reduce to medium. Flip the lamb chops to the smaller sides as well and cook for a little bit until they are browned all around. Place the meat on a baking sheet and bake in the oven for about 10 minutes for medium rare. If you prefer it more cooked through bake it a little bit longer.
  6. In the meantime prepare the gravy. Use the fat that is in the pan from frying the meat. Put the temperature on medium and add the onions and garlic. Fry for about a minute until translucent. Add the mushrooms and the broth and cook until the mushrooms are browned on both sides. Stir occasionally. Once the mushrooms are done add the chestnuts. Finally, add the coconut creme, reduce the temperature to medium/low. Cook the gravy for a couple of minutes to give it more flavor and use a wooden spoon to stir and scrape the bottom of the pan. The longer the coconut cream cooks with the veggies the less the sauce will taste like coconut. Season with salt and pepper to your liking.
  7. Once the sauce is done the meat should be ready. Take it out of the oven and let it rest for about 5 minutes. In the meantime purée the sweet potato and parsnip mash. Season with salt and pepper to your liking.
  8. Serve the lamb chop on top of the mash and add the mushroom and chestnut gravy.
  9. Enjoy!

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