Drunken lamb chops with mashed potatoes

The recent love for wine is not newfound but it definitely has found a better way out. This Sunday’s cooking expedition included a hearty meal of lamb chops with bell pepper, shallots in red wine jus and a side of creamy mashed potatoes with hints of garlic (because, love!)
The recipe required a lot of patience and time but the result turns out to be fabulous and mom rightly coined it the drunken lamb chops.
Lamb Chops (1)Lamb Chops (2)Lamb Chops (3)


Serves 4
For the lamb chops

  • Lamb chops – 10 (I used the locally available ones, but prefer a correct cut)
  • Onions – 3 medium sized
  • Red bell pepper – 1 large
  • Yellow bell pepper – 1 large
  • Garlic paste – 2tsp
  • Big cardamom – 1
  • Black peppercorns – 10 to 12
  • Bay leaf – 1 big
  • Red chilly powder – 1tsp
  • Dry red wine – 1 cup for marination + 3 cups for the sauce
  • Salt and pepper – to taste
  • Butter to cook

For the mashed potatoes

  • Potatoes – 4 big
  • Garlic – 12-15 cloves
  • Butter – to cook
  • Milk – 1 cup
  • Salt and pepper – to taste

For the marination

Thoroughly wash the lamb chops and marinate with a dash of salt and pepper and 1 cup of wine for at least 2 hours.
To cook the lamb –

  • Transfer the marinated mutton in a pressure cooker along with the marinade, add another cup of water and cook for ten minutes.
  • Meanwhile, dice the onions and bell pepper.
  • Heat oil in a thick bottom pan, add the ginger garlic paste and cook for two minutes.
  • Add the bay leaf, cardamom, and peppercorns and cook for 1 minute.
  • Add the onions and cook until the onions are transparent.
  • Add the bell pepper and cook for another 5 minutes. Transfer to a plate and set aside.
  • Check the cooker if the steam has been released fully. Strain the stock and retain it to be used in the sauce later.
  • Add 1tbsp oil to the pan and transfer the lamb chops. Cook the lamb chop till brown. Add splashes of water to avoid it sticking to the pan.
  • Add the vegetables, stock and rest of the wine to the pan.
  • Add the chilly powder, salt, pepper and mix well.
  • Cook on high and bring to a boil. Simmer and cook until the wine completely reduces. This will take about 2 hours so sit back.

Mashed Potatoes

  • Wash the potatoes and peel them.
  • Finely chop the garlic
  • Boil till the potatoes are done.
  • Heat butter in a non-stick pan and add the potatoes and mash them well.
  • Add the milk while whisking the potatoes until creamy.
  • Add the garlic, salt, and pepper and whisk some more.

Serve the drunken lamb chops with the creamiest mashed potatoes.
PS – I used Sutter Home’s Malbec, the inherent spice notes of the wine went really well with the mutton.
Happy Chomping 🙂