Marinated American lamb chops with rosemary & garlic on a plate


  • 3 pounds American Lamb leg, ground or diced into 1/2-inch cubes
  • 1 tablespoon oil, canola or vegetable
  • 3 medium yellow onions, peeled, 1/4-inch dice
  • 6 tablespoons all-purpose flour
  • 3 medium carrots, peeled, 1/4-inch dice
  • 1 cup peas, green, whole, fresh or IQF
  • 1 cup  corn kernels, fresh or IQF
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 3 cups lamb stock
  • Sea salt and black pepper, to taste
  • 1/2 cup parsley, chopped
  • 4 pounds Yukon gold potatoes, washed
  • 1/2 cup heavy cream
  • 1/2 pound salted butter
  • 8 ounces English derby and/or cheddar cheese, shredded


In a heavy-bottomed pot, heat oil.  Add onions, cooking until softened.  Add lamb; cook until browned, then dust with flour.  Mix thoroughly; cook an additional 1 minute.  Add carrots, peas and corn; incorporate well.  Add tomato paste and Worcestershire.  Gradually add stock; bring to a boil then reduce to a simmer.  Simmer on low approximately 10 minutes.  Adjust seasoning with salt and pepper.  Remove from heat.  Stir in parsley; set aside to cool. 

In a pot, cover the potatoes with cold water.  Bring to a boil; reduce heat and simmer until potatoes are fork tender.  Drain and steam dry.  In a bowl, add heavy cream and butter.  Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.  

Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes.  Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese.  Bake at 375°F until internal temperature of 165°F is reached. 

Option:  Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation.  May be done in individual casseroles or in a large pan for banquet buffet.

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