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Friday 13 November 2026 16:15:29 GMT

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AD Garlic honey rosemary lamb chops, caramelised onion mash, minted peas and a rich Malbec gravy 🍷  A cosy night in with a taste of the Supper Series at home- paired perfectly with Little Giant Wine ❤️  Find it in Sainsbury’s & Waitrose, RRP from £12. GIVEAWAY!! Win a case Malbec by liking + commenting on this video on my instagram (@comedinewithbrie_) ❤️ Recipe (serves 2): -Marinate 6 lamb chops with 4 minced garlic cloves, 2 tsp smoked paprika, 1 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tbsp balsamic vinegar, 1 tbsp chopped rosemary, 1 tsp dried thyme, 2 tbsp olive oil, plus salt and pepper. -Leave the lamb to marinate for at least 30 minutes, up to 24 hours. -Slowly cook 2 sliced onion in 1 tbsp butter over a low heat for 20-25 minutes until deeply caramelised. -For the mash, either boil 600g potatoes in salted water until soft or roast whole potatoes at 200°C for 60–75 minutes until fluffy inside, then scoop out the centres. -Mash the boiled potatoes or scooped-out roasted potatoes with 50ml milk (I use oat), and 1 tbsp butter until smooth. -Fold the caramelised onions through the mash and season generously. (Optionally, reserve 2 tbsp caramelised onions to serve on top of the mash). -Heat a pan until very hot, then sear the lamb chops for 2–3 minutes on each side until well coloured and cooked to your liking. Remove the lamb from the pan and leave it to rest. -Add 1 tbsp butter to the same pan, let it melt into the lamb drippings, then stir in 1 tbsp flour and cook for 1 minute. -Slowly pour in 100ml Malbec, scraping up the browned bits from the base of the pan. -Add 200ml lamb stock, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp browning and 1 rosemary sprig, then simmer for 5–7 minutes until glossy and slightly thickened. -Season the gravy to taste and remove the rosemary sprig. -Warm 200g peas with 1 tbsp butter until glossy, then stir through a handful of chopped mint, ½ lemon zest, salt and pepper. -Spoon the mash onto the plates, top with a tbsp caramelised onions and arrange the lamb chops on top or beside it. -Pour the Malbec gravy generously over the lamb. -Finish with the minted peas and serve immediately. 18+ only. Please drink responsibly. #littlegiantsupper #lambchops #mash #comfortfood

AD Garlic honey rosemary lamb chops, caramelised onion mash, minted peas and a rich Malbec gravy 🍷  A cosy night in with a taste of the Supper Series at home- paired perfectly with Little Giant Wine ❤️  Find it in Sainsbury’s & Waitrose, RRP from £12. GIVEAWAY!! Win a case Malbec by liking + commenting on this video on my instagram (@comedinewithbrie_) ❤️ Recipe (serves 2): -Marinate 6 lamb chops with 4 minced garlic cloves, 2 tsp smoked paprika, 1 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tbsp balsamic vinegar, 1 tbsp chopped rosemary, 1 tsp dried thyme, 2 tbsp olive oil, plus salt and pepper. -Leave the lamb to marinate for at least 30 minutes, up to 24 hours. -Slowly cook 2 sliced onion in 1 tbsp butter over a low heat for 20-25 minutes until deeply caramelised. -For the mash, either boil 600g potatoes in salted water until soft or roast whole potatoes at 200°C for 60–75 minutes until fluffy inside, then scoop out the centres. -Mash the boiled potatoes or scooped-out roasted potatoes with 50ml milk (I use oat), and 1 tbsp butter until smooth. -Fold the caramelised onions through the mash and season generously. (Optionally, reserve 2 tbsp caramelised onions to serve on top of the mash). -Heat a pan until very hot, then sear the lamb chops for 2–3 minutes on each side until well coloured and cooked to your liking. Remove the lamb from the pan and leave it to rest. -Add 1 tbsp butter to the same pan, let it melt into the lamb drippings, then stir in 1 tbsp flour and cook for 1 minute. -Slowly pour in 100ml Malbec, scraping up the browned bits from the base of the pan. -Add 200ml lamb stock, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp browning and 1 rosemary sprig, then simmer for 5–7 minutes until glossy and slightly thickened. -Season the gravy to taste and remove the rosemary sprig. -Warm 200g peas with 1 tbsp butter until glossy, then stir through a handful of chopped mint, ½ lemon zest, salt and pepper. -Spoon the mash onto the plates, top with a tbsp caramelised onions and arrange the lamb chops on top or beside it. -Pour the Malbec gravy generously over the lamb. -Finish with the minted peas and serve immediately. 18+ only. Please drink responsibly. #littlegiantsupper #lambchops #mash #comfortfood

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#CapCut #foryou #apcut_editvide #Musa_Aly #foryou #apcut_editvide #apcut_editvide #Musa_Aly #CapCutVelocity #foryou #@یاسر رانجھا احمد کا⚡🔥 @Toقeer shalah guجar,🇮🇹 @saqlian gondal 1 @⚡مہر کلیم اکرم(ملاں کا) 💸🖇️ @Amjad Ali.🇩🇪❤🇵🇰 @ثقلین عباس رانجھا موسے الا🥷🖤 @ALiHASSANGUJJAR @gxjjxr #foryou #

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