Olive Crushed Potatoes with Lamb, Spinach, Tomato and Artichokes


  • Olive Crushed Potatoes
  • 6 90 count Idaho® Potatoes
  • 9 ounces butter
  • 1 tablespoon kalamata olive paste
  • 6 pitted kalamata olives, finely chopped
  • 3/4 teaspoon each salt and black pepper
  • Each Serving
  • 6 to 7 ounce lamb loin chop
  • Olive oil
  • 1 teaspoon mixed fresh chopped herbs (oregano, thyme, sage, rosemary)
  • 3 ounces fresh spinach
  • 3 ounces cooked artichoke hearts, quartered
  • 1 ounce roasted cherry tomatoes
  • Garlic Butter
  • Salt and pepper to taste
  • For garnish, chive oil or beet oil


Olive Crushed Potatoes
  1. Bake potatoes in 400°F oven approximately 1 hour or until tender.
  2. Combine butter olive paste and chopped olives in mixing bowl.
  3. Cut potatoes in half. Scoop potato pulp into bowl; mash together, leaving some lumps.
  4. Season with salt and pepper. Keep warm.
Each Serving
  1. For each serving, rub lamb with olive oil; press herb mix onto both sides of meat
  2. Sear lamb to medium-rare.
  3. Meanwhile sauté spinach, artichoke hearts and tomatoes in garlic butter.
  4. Season lamb and vegetables with salt and pepper.
  5. Arrange vegetables in plate center with potatoes in the middle.
  6. Place lamb chop next to potatoes.
  7. Garnish around plate center with droplets of chive and beet oils.
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Yield: 12, 1/2 cup servings of potatoes

Cameron Mitchell
Cameron Mitchell Restaurants
Columbus, OH

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