Grilled Lamb Chop With Pepper Sauce,Mashed Potatoes and Garlic Beans

Grilled Lamb Chop With Pepper Sauce,Mashed Potatoes and Garlic Beans

You: I want to cook something different!  Something your sister prefers 

Son: You always decide everything! It’s so unfair!

You: Because I’m the one cooking! You can’t always get what you want!

Son: Whatever! (stomps out of the kitchen, frustrated)

You: (muttering to yourself, shaking your head) Unbelievable…

There’s a lingering heat from the discussion—maybe frustration from my son’s disappointment, but also to my  own resolve to stick to my decision. As I stand in the kitchen, scanning ingredients and considering my options, there’s an internal tug-of-war: Do I  compromise and cook his favourite dish to make peace, or do I stand firm and prepare something else.

The atmosphere is still carrying the weight of the earlier discussion, I’m  debating my  next move, something shifts. Maybe it’s the thought of your son’s disappointed face, or maybe it’s the realization that food is more than just a meal—it’s comfort, love, and sometimes, a silent way of mending disagreements.With a sigh,I  reach for the lamb chops. There’s a reluctant acceptance at first, but as I start seasoning the meat, rubbing in the spices, and feeling the familiar routine of preparing his favourite dish, a sense of warmth replaces the tension. The sizzle of the grill, the rich aroma of lamb searing, and the sharp bite of black pepper in the sauce begin to fill the air, softening the earlier frustration.

Perhaps your son catches the scent from another room and peeks into the kitchen, a mix of surprise and cautious excitement on his face. Maybe he doesn’t say anything at first, but there’s a shift—you can feel it. As you plate the dish, there’s no need for a big speech. The meal itself is the gesture, an unspoken truce. And when he finally takes that first bite, a smile creeping onto his face, you know it was worth it.

For the Lamb Chops:

6 lamb chops (frenched or regular cut)

2 tbsp olive oil

1 tsp rosemary (fresh or dried)

1 tsp thyme

3 garlic cloves (minced)

Salt & black pepper to season

For the Pepper Sauce:

1 tbsp butter

1 tbsp flour

1 cup beef or vegetable stock

1/3 cup heavy cream

1 tbsp crushed black peppercorns

Salt to taste

Preparation Methods:

Marinate the Lamb Chops:

Rub the lamb chops with olive oil, garlic, rosemary, thyme, salt, and pepper. Let them marinate for at least 30 minutes (or overnight for deeper flavor).

Grill the Lamb Chops:

Heat a grill or skillet to high heat. Grill chops for 3–4 minutes on each side (depending on thickness) for medium doneness. Let them rest for 5 minutes.

Make the Pepper Sauce:

In a small saucepan, melt the butter, whisk in flour to form a roux, then slowly add stock while stirring. Once it thickens, stir in cream and crushed black pepper. Simmer for 5 minutes until glossy and aromatic.

For Mashed Potatoes:

4 large potatoes (peeled and cubed)

1/2 cup milk (warmed)

2 tbsp butter

Salt to taste

Prepare the Mashed Potatoes:

Boil the potatoes in salted water until fork-tender. Drain and mash them with butter and warm milk. Season to taste and keep warm.

For Garlic Green Beans:

200g French green beans (trimmed)

1 tbsp olive oil

2 garlic cloves (thinly sliced)

Salt & pepper

1tbsp dark sauce sauce

Preparation Method:

Sauté the Garlic Beans:Blanch the green beans for 2–3 minutes, then transfer to cold water. In a skillet, heat olive oil, sauté the garlic until golden, and toss in the beans. Season with salt and pepper.

To Serve The Platter:

Plate the mashed potatoes first, letting them form a soft bed. Lay the grilled lamb chops beside or slightly over the mash. Drizzle the pepper sauce generously over the chops and a touch over the mash. Add the garlic beans on the side for color and crunch.