Let us begin by marinating the meat chops. In a bowl, combine the olive oil, rosemary, lemon zest and juice, italian seasonings, onion powder, salt and pepper.
Throw in the meat chops and mix them well with the marinade. Cover and place in fridge for a couple hours.
Grill for about 5 minutes on each side till you get a nice sear and the meat looks well cooked. Transfer the cooked chops onto a plate to cool.
To make the gravy, chops the vegetables roughly into large chunks. Break the garlic bulb into cloves, leaving them unpeeled. Drizzle the grill with some olive oil.
Scatter all the veggies, a few garlic cloves and your herbs onto it and grill till the veggies looks crispy and cooked. Season with salt and pepper.
Transfer the grilled veggies to a sauce-pan along with the lamb stock. Put on low heat. Use a masher to mash all the veggies while they are simmering with the stock. Add the wine to the liquid and bring to a boil. Simmer for 10 minutes.
If the resulting gravy looks thin, you can thicken it with cornflour. Sissolve 1 tbsn cornflour in 1/4 cup cold water and pour into gravy. It will instantly thicken up. Adjust the seasonings. Switch off the gas and keep to cool.
Pour the cooled gravy through a thick sieve into a clean bowl. Your gravy is ready!
To make your creamy mashed potatoes- Firstly boil the potatoes until soft and tender.
In a sauce-pan, add the milk, butter and cream and put on low heat until the butter has melted and milk is hot. Don't bring it to a boil.
Mash the boiled potatoes in a large bowl with a masher. Add the warm milk, cream and butter mixture to the potatoes and with a whisk, whip until there are no lumps left. Season with salt and pepper.
Serve the succulent grilled meat chops with gravy, mashed potatoes, some steamed veggies and red wine! Yum!