Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on Time
30 Mins
Total Time
30 Mins
Serves 6 (serving size: about 3/4 cup lamb mixture and 3/4 cup potatoes)

Save the lamb bones to enrich a soup or pot of beans.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Microwave potatoes according to package directions; stir in milk, butter, and 1/4 teaspoon salt.

Step 3

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.

Step 4

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.

Step 5

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


January 30, 2016
We really enjoyed this. Made it as written except for using ground lamb instead of the chops. Easy to make and it paired really well with the wine I used in the recipe. Will definitely make it again.

not bad

June 02, 2015
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. 

traciecollins's Review

September 25, 2014
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...

Amy9876's Review

September 12, 2014
This is a great easy dinner. I used ground beef in place of the lamb because my local grocery didn't have lamb today. Family loved it. Will make again soon.

LaurenR15's Review

January 05, 2014

laebrown's Review

September 30, 2013
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! :-)

EmmaLee75's Review

February 11, 2013
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.

OtterChef's Review

January 22, 2013
Great flavor and came together easily. Thanks!

wonderwab's Review

December 30, 2012
This was easy and the end result was delicious!

MelissaJax's Review

November 24, 2012
Excellent dish! We don't eat potatoes so I topped it with mashed parsnips. I fixed it ahead and baked at 350° for 45 minutes. We will be eating it again, although I probably won't use lamb any more.