Save the lamb bones to enrich a soup or pot of beans.
1 (24-ounce) bag frozen mashed potatoes (such as Ore Ida Steam n' Mash)
1/2 cup 2% reduced-fat milk
2 tablespoons butter
3/4 teaspoon kosher salt, divided
1 tablespoon olive oil
6 lamb loin chops, meat removed from bones and cut into bite-sized pieces
1/2 teaspoon freshly ground black pepper
1 cup chopped onion
1 (6-ounce) microwavable bag peeled baby carrots
1 tablespoon tomato paste
1/3 cup dry red wine
2 tablespoons all-purpose flour
2 cups fat-free, lower-sodium beef broth
1 cup frozen English peas
1 1/2 tablespoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
How to Make It
Preheat broiler to high.
Microwave potatoes according to package directions; stir in milk, butter, and 1/4 teaspoon salt.
While potatoes cook, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb evenly with remaining 1/2 teaspoon salt and pepper. Add lamb to pan; sauté 4 minutes, turning to brown on all sides. Remove lamb from pan with a slotted spoon. Add onion to pan, and sauté for 4 minutes, stirring occasionally.
While onion cooks, microwave carrots at HIGH for 1 1/2 minutes. Remove carrots from bag; slice diagonally into 1/2-inch pieces. Stir tomato paste into onions in pan; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add flour; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Stir in sliced carrots, peas, and herbs. Bring to a boil; cook 4 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in browned lamb.
Spoon lamb mixture into a 2-quart broiler-safe ceramic casserole dish; top with mashed potato mixture. Broil 4 minutes or until lightly browned on top.
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Had a pound of ground beef on hand, so substituted that for the lamb. (I'd imagine it would be significantly tastier with lamb chunks.) Turned out a little soupier than I expected. Flavor was pretty good, but definitely needed a bit more salt.
Wow! This was delicious! Like some reviewers have suggested, I used ground lamb ($10/lb difference in price). Probably was a little fattier, but boy it was tasty. WHEN I make this again, I may scale up by 1/2 everything but the potatoes just to have a little more leftovers...
Made this for an easy weeknight dinner. Had to make a couple adaptations to make it lighter on the wallet and gluten-free. I used a heaping tablespoon of corn starch in place of the flour (gluten-free) and a half-pound of 97% lean ground beef in place of the lamp chops (half the price). Everything else I kept exactly the same, and both me and my S.O. loved it! If you're making this with beef, I recommend using a jammy merlot, as it will pair perfectly with your meal. If you're used to more robust flavors from ethnic food, throw in a few cloves of minced garlic in with the onions. I'll definitely be making this again! :-)
Yum, really hit the spot on a cold winters night. Like the other reviewers, the next time I make this I will add a little salt to taste and I will substitute with ground lamb since a package of 4 lamb chops at my grocery is $11. Overall I will definitely make this again.