Post: Lamb Chops with Chickpea Mash and Caramelised Onions

Lamb Chops with Chickpea Mash and Caramelised Onions

Lamb Chops with Chickpea Mash and Caramelised Onions

Author: Terry Lyons
Prep time:
Cook time:
Total time:
Serves: 2
To simplify, you can swap the asparagus for peas, and leave out the mint oil.
  • 6 medium lamb chops
  • Zest of 1 lemon
  • Olive Oil
  • Caramelised Onions
  • 1 onion
  • ½ cup of balsamic vinegar
  • ½ cup castor sugar
  • Chickpea Mash
  • 100 ml chicken stock
  • 1 tin chickpeas
  • 1tbsp crème fraiche or natural yoghurt
  • 1tsp chopped mint
  • Juice of 1 lemon
  • Asparagus or Peas
  • Mint
  1. Preheat oven to 190⁰ C
  2. Grate the lemon zest and rub into the lamb with oil and seasoning. Set aside.
  3. Boil and simmer the chickpeas in chicken stock for 5 mins. Add some lemon juice, 1tbsp crème fraiche, some mint and seasoning. Blitz well.
  4. Finely slice 1 onion, and add to a saucepan. Add vinegar and sugar. Cover with some parchment paper. Bring to the boil and simmer for 30 – 40 mins or until the onions are soft and the liquid has reduced completely.
  5. In a hot pan, quickly brown the lamb chops and then place in the oven for about 5 minutes. Leave to rest for a couple of minutes.
  6. Quickly cook some asparagus or peas in a butter/stock mix. Alternatively cook in salted water and add butter when cooked.
  7. For presentation, blitz some mint with olive oil and add seasoning to form a mint oil.
  8. To serve, place the chickpea mash on the plate (using a ring if you have one). Top with the caramelized onion and some whole chickpeas. Arrange the lamb and the asparagus on the plate and drizzle with the mint oil.


About Terry

Terry Lyons
Terry Lyons

Terry was a competitor on Masterchef
Ireland 2012, where he reached the final.
In what was an amazing experience, he
documented his journey on his blog, as
well as regular recipes.