Lamb chops in garlic and onion sauce with mashed potatoes

    The day I made garlic mashed potatoes, I also made lamb chops, afterall the duo is touted to be a massive hit at the dinner table and I just had to do attempt to do justice to my side dish with the main dish as meat. Lamb/mutton has been my favourite for years now and mutton biryani tops the list of favourites. Now, lamb chops is close to stepping up to take the crown and it's mostly because of the delicious onion and garlic sauce and the flavoursome mashed potatoes!

Ingredients for the sauce:

Ghee/clarified butter - 100 ml

Rosemary

Onion - 1

Garlic - 4 cloves

Milk - 1 cup

Lemon juice - 100 ml

Ground pepper

Lamb - 4 chops

Procedure: 

Pressure cook the lamb chops with rosemary, salt and turmeric the meat turns light brown and starts to tenderise, this takes around 7-10 minutes in a pressure cooker with 2 cups of water.

In a separate pan, caramelise garlic and onion in oil, and later, pop in the other ingredients for the sauce. 

Bring it to a low flame and let it simmer for 5 minutes.

Pan-fry the lamb chops in ghee and add the sauce thickened sauce to the same pan and let the lamb cook for 2-3 minutes until all the juices are absorbed by the lamb and the lamb is thoroughly cooked through.

Plate it with mashed potato, pan-fried cherry tomatoes and/or veggies of your choice.