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.
Ingredients
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 🙂