Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 6 cloves of minced black garlic, 2 tablespoons of Scotch whisky, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, 1 teaspoon of chopped fresh rosemary, 0.5 teaspoon of chopped fresh thyme, and 1 tablespoon of olive oil to create the glaze.

2. 2

   Season 4 lamb loin chops with 0.5 teaspoon of salt and 0.25 teaspoon of freshly ground black pepper, then brush them thoroughly with half of the black garlic whisky glaze.

3. 3

   Preheat a grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.

4. 4

   Grill the glazed lamb chops for 4-5 minutes per side for medium-rare doneness, or adjust cooking time to your preferred level of doneness, basting with the remaining glaze during the last few minutes of cooking.

5. 5

   While the lamb cooks, peel and dice 1 medium turnip and 2 medium potatoes into 1-inch pieces, then boil them in salted water for 15-20 minutes until very tender.

6. 6

   Drain the cooked turnip and potatoes, then return them to the pot and mash them thoroughly with 2 tablespoons of butter and 2 tablespoons of milk until smooth and creamy.

7. 7

   Serve the grilled Scottish lamb chops immediately alongside the warm neep and tattie mash.