Australian Lamb Loin chops and Mashed potatoes!
  • 8 lamb loin chops (approximately 3 pounds)
  • 3 Tbsp. Olive Oil
  • 4 cloves garlic, sliced or minced
  • 1 Tbsp. Montreal steak seasoning
  • 1 Tbsp. Smoked Paprika
  • salt and pepper to taste
  • 1 medium onion, sliced
  • ½ pound baby bella mushrooms, sliced
  • campari tomatoes, sliced
  • -
  • Mashed Potatoes Ingredients:
  • 3 Large Baking potatoes
  • ½ Cup milk
  • 2 Tbsp butter
  • 2 Tbsp cream cheese
  • 2 Tbsp Parmesan cheese
  • salt/pepper
  1. In a large bowl mix the ingredients, add lamb and turn to coat. Let marinate at room temperature for at least 20 minutes.
  2. Heat a large nonstick skillet to Medium-Hi, add a tablespoon of Olive oil and cook mushrooms and onions until browned. Remove to a plate.
  3. Add more Olive oil and sear the lamb for about 5 to 8 minutes on each side, cook until chops reach 145 °F (medium rare), 160 °F (medium), or 170 °F (well done).. We like ours on a medium-well side so we cook a bit longer. Add leftover marinade and garlic.
  4. Add sliced tomatoes, mushrooms and onion, cook for a couple of minutes to absorb the flavors.
  5. Adjust the taste to your liking. See if it needs more salt and pepper.
  6. Mashed Potatoes:
  7. Peel, wash and cut potatoes into smaller pieces. Place potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered. Add a teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, until soft. Drain water.
  8. In a small saucepan bring to heat: milk, butter, cream cheese and Parmesan cheese.
  9. Add hot mix to boiled potatoes and mash.
  10. Add salt/pepper.
Recipe by Crafty Cooking by Anna at