I found the idea for pea and asparagus mash when watching Jamie Oliver on ITV’s This Morning. He created a seabass dish and had added mint and chilli to the mash too. Plus a little raw asparagus as a salad garnish.
I had the intention of recreating the dish but it was a Sunday, it was pouring with rain outside, and we really fancied some comfort food. So instead I chose to buy some lamb chops and baked them in the oven with a few sprigs of rosemary.
I know a lot of people find lamb a little too strong, but we really love the flavour. As it is a very tasty meat, we don’t normally like to add too many other components, letting the lamb speak for itself. Therefore we left out the mint and we didn’t feel the chilli would work in the mash. Instead we kept it simple, just asparagus and peas…
Ingredients (serves 2)
- 300g potatoes
- 300g asparagus
- 100g frozen peas
- 40g mature cheddar cheese
- Lamb chops (approx 3 per person)
- 1/2 bunch of rosemary
- 1tbsp butter
- 1/2 cup milk
- 2tbsp olive oil
- Salt and pepper
- Preheat your oven to 180 degrees. Begin by placing your lamb chops on a baking tray. Rub with olive oil, salt and pepper on both sides. Sprinkle with rosemary and cook for 20 minutes.
- Roughly chop your potatoes and place in a large sauce pan of water. Bring to the boil and then simmer for 12 minutes.
- Chop your asparagus stems into thirds, removing the spear head. Keep half a dozen back for decoration.
- 10 minutes into cooking the lamb, add the half dozen asparagus stems to the baking sheet to roast.
- Once the potatoes have been bubbling for 12 minutes, add the asparagus and peas and simmer for a further 3 minutes.
- Remove a spoonful of the peas from the water and set aside. Drain the remaining potatoes, asparagus and peas. Add the butter and milk and mash into a creamy consistency. Depending on how you like your mash you may wish to only use butter, or only milk, and you may wish to use more or less to create your desired texture.
- Plate up a large spoonful of the mash, gently place 3 lamb chops on top, plus 3 stems of asparagus and finally drizzle the remaining peas over top.
You could make up some gravy if you wish, but I found the juicy lamb and creamy mash were great together without it.
I made this dish without the assistance of my boyfriend Stew, and I feel he is much better at the presentation side of cooking. I think I got a bit carried away with the peas and my portions tend to be on the large side. I must remember… sometimes less is more. (For photos at least!)