Grilled lamb chops with roasted vegetables and basil mash

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For an easy way to incorporate a few of your five a day into your diet, try this healthy grilled lamb chops dish. Made with Northern Ireland Farm Quality Assured lamb chops, served alongside a colourful array of roasted vegetables a top a bed of basil mash, it’ll taste as good as it looks.


10 minutes


30 minutes



Oven Temp

200°C / Gas Mark 6


8 Northern Ireland Farm Quality Assured lamb chops or lamb leg steaks
4 tablespoons of olive oil
1 clove of garlic, crushed
1 large pinch of chilli flakes

For the roasted vegetables:
1 courgette
1 aubergine
1 red onion
1 red pepper
3 tablespoons of olive oil
1 tablespoon balsamic vinegar
Salt and pepper
1 clove of crushed garlic

For the basil mash:
900g Maris Piper potatoes, peeled and quartered
50g butter
120ml milk
Salt and freshly ground pepper
1 tablespoon chopped basil

  1. Mix olive oil, garlic and chilli in a shallow bowl.
  2. Coat each lamb chop in the marinade and allow to rest for about 10 minutes. When the lamb is ready, place under a hot grill and cook for 6 – 7 minutes on each side, cover and keep warm while you finish preparing the potatoes and vegetables.
  3. To make the roasted vegetables:Roughly cut the vegetables into 2 inch pieces (cubes or triangular shaped) and toss in olive oil, balsamic vinegar, salt, pepper and crushed garlic. Place onto a large tray and roast in a hot oven for 20 minutes, or until the vegetables are tender and slightly charred.
  4. To make the basil mash:Boil the potatoes in salted water until tender for about 20 – 25 minutes, drain, replace the lid and rest for three minutes. Add the butter and milk while you mash the potatoes. Stir in the chopped basil, salt and pepper. Pile the mash onto warm serving plates, top with grilled chops and spoon vegetables with their juices over the top.