I think the hardest thing about making duchess potatoes is making them not look like dog poo. I thought the slight green hint from the mint might aid this but the fact that I squashed them getting them off the baking tray was probably the biggest help. So I am quite happy that these potatoes do not look like dog poo, but they also don’t really look like duchess potatoes either. I definitely need to practice these again, but looks aside they still tasted great with this dish.
Puree’s and mash are a fantastic way to hide unwanted vegetables. I used green beans in the courgette puree and green beans are one of the only things Sam doesn’t like. He says the texture is weird and hates how they squeak against his teeth; and as we often inherit these when we visit family I thought if I added them to the puree he would never know (and he didn’t). So if you have anything that your children or partner don’t eat then just try it in a puree and I bet they will never know!
For the lamb chops
– 2 garlic cloves – crushed
– ½ tbsp. grated fresh ginger
– ½ tbsp. lemon juice
– ½ tbsp. olive oil
– 1 chilli – finely chopped
– ½ tsp cumin
– 4 lamb chops
For the potatoes
– 500g white potatoes – peeled and sliced
– 2 egg yolks
– 55g cheddar cheese – grated
– 1 heap tsp mint sauce
– 75g salted butter
– Salt and pepper
For the courgette puree
– 1 white onion – roughly chopped
– Small nob of butter
– 1 clove smoked garlic – roughly chopped
– 1 hand full green beans – topped and tailed and roughly chopped
– 1 courgette – roughly chopped
– 250ml semi skimmed milk
– 1 vegetable stock cube
– 2 bay leaves
– Courgette – sliced into ribbons with a vegetable peeler
Mix the ingredients for the lamb marinade together and coat the lamb in it. Leave it to marinate while you prepare the other elements on the dish
Pre-heat the oven to 180’C
Cook the potatoes in salted boiling water for 20 minutes, or until soft
Once cooked, drain the potatoes and then return them, in the pan, to a low heat to get rid of excess moisture
Mash the potatoes with the butter until smooth and then beat in the remaining ingredients.
Grease and line a baking sheet and pipe the potatoes onto it. I aimed for mine to be the sort of size and shape of a Viennese whirl, but this doesn’t really matter
Bake these in the oven for 25-30 minutes until the edges have crisped up.
To make the puree, sweat the onions in a saucepan with the butter until soft, add the rest of the vegetables and the garlic and sweat for a further 5 minutes to soften.
Add the milk and the bay leaves to the pan and over a gentle heat, warm the milk up until steaming.
Blend the ingredients together until smooth and then push through a fine sieve
Return the puree to a low heat to keep warm until serving
Heat a griddle pan to a high temperature and cook the lamb chops for 2 minutes on each side and then an extra minute on each side until they are cooked to your liking, all in all I cooked mine for 6 minutes and they were lovely and pink in the middle, but the time will be dependent on their size and your preference.
Once cooked leave the chops to rest for 2-3 minutes before serving
Alternatively you could cook these on a George Foreman grill for a similar time.
Plate up all your ingredients and enjoy 😀