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Lamb loin chops with peppered mash and kale salad

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Served with a peppered mash and kale salad, this lamb loin chops recipe makes for the perfect dinner the family are sure to love. With just 15 minutes prep time, this dish is a great midweek option.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, (+ 5 mins resting time)
Lamb loin chops with peppered mash and kale salad


  • 800g potatoes, peeled, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 tsp cracked black pepper
  • 3 tsp thyme leaves
  • 2 spring onions, thinly sliced
  • ¼ cup (60ml) milk
  • 80g cream cheese
  • 8 Coles Australian Lamb Loin Chops
  • 300g green beans, trimmed
  • 200g pkt Coles Kale & Beetroot Salad Kit

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the potato in a large saucepan of boiling salted water for 15 mins or until just tender. Drain. Return potato to pan and mash until smooth. Add garlic, pepper, thyme, onion, milk and cream cheese. Stir to combine.
  2. Step 2

    Meanwhile, spray a barbecue plate or chargrill pan with olive oil spray. Heat over medium-high heat. Cook lamb for 3-4 mins each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest.
  3. Step 3

    Cook the beans in a saucepan of salted boiling water for 2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.
  4. Step 4

    Prepare kale salad following packet directions. Divide lamb, mash, beans and salad among serving plates to serve.