Directions

1. To make the mashed potatoes:

2. Bring a large pot of water to a boil over high heat. Add a generous amount of salt.

3. Add potato cubes to boiling water. Boil until fork tender, about 20 minutes.

4. Drain potatoes and return to heated burner. Turn off the burner.
5. Using a potato masher or a large wooden spoon, mash the potato cubes until they reach your desired level of smoothness. Don’t overmix or mash the potatoes too hard.
6. Add the ghee, avocado oil, and milk. Add a good amount of salt and pepper.
7. Stir the potatoes until the fat has melted and the potatoes are smooth.
8. Cover to keep warm.

9. To cook the lamb chops:

10. Pat dry with paper towels. Season with salt and pepper.

11. Heat a cast iron skillet over high heat. Add 2 tablespoons of Primal Kitchen Avocado Oil.
12. When oil just starts to smoke, add lamb chops. Sear chops for 3–4 minutes per side.

13. Remove lamb chops from cast iron skillet and set aside. Cover to keep warm.

14. To make the BBQ gravy:

15. Sprinkle cassava flour into the fat remaining in the skillet and whisk for 1 minute.
16. Add broth and whisk until it thickens.
17. Add Primal Kitchen Golden BBQ Sauce, and whisk in. Remove from heat.

18. To serve:

19. Place a generous scoop of mashed potatoes on each plate.
20. Top with 2 lamb chops per plate. Sprinkle with fresh chopped oregano.