lamb chops with brown sugar glaze and sweet potato mash

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

This gorgeous and obsessively delicious recipe is so easy to make you'll be stunned. And so will your family when you set it front of them! Cinnamon and brown sugar make these sweet potatoes a perfect paring.

Ingredients

Lamb chops

8 (3-ounce) lamb chops

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper, to season

Brown sugar glaze

1/4 cup packed brown sugar

1/4 cup Dijon mustard

Sweet potato mash

2 pounds sweet potatoes, peeled and cubed

¼ cup 35% cream

1 tablespoon butter

1/2 teaspoon ground cinnamon

1 tablespoon brown sugar

Sea salt and freshly ground pepper, to season

Preparation

For sweet potato mash, cook sweet potatoes in large pot of boiling salted water until very tender, about 12 to 15 minutes. Drain and return to pot. Add cream, butter, cinnamon, brown sugar, salt and pepper; mash until smooth.

For glaze, in medium bowl, combine brown sugar and Dijon; set aside.

Rub chops with oil; season with salt and pepper. Heat large skillet over medium-high heat; cook lamb 3 to 5 minutes per side. Remove from pan, and drizzle with glaze, and rest for a few minutes up to 20. Serve with sweet potatoes. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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