Description
This elegant Herb-Crusted Lamb Chops recipe pairs tender, flavorful lamb with creamy mashed potatoes and crisp asparagus, topped optionally with a luxurious lobster butter sauce. Perfect for a special dinner, the lamb is marinated in fresh herbs and garlic, seared for a golden crust, and served alongside rich, buttery mashed potatoes and simply prepared asparagus for a balanced and impressive meal.
Ingredients
Scale
Lamb Chops and Herb Marinade
- 8 lamb chops
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1 tablespoon butter (for basting)
Mashed Potatoes
- 4 large potatoes, peeled and cubed
- ½ cup milk
- 3 tablespoons butter
- Salt and pepper to taste
Asparagus
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Lobster Topping
- 1 cup cooked lobster meat, diced
- 1 tablespoon butter
- 1 teaspoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Season the lamb chops: In a small bowl, combine minced garlic, chopped rosemary, thyme, salt, and pepper. Drizzle in olive oil and mix well to create a marinade. Rub this herb mixture evenly over the lamb chops and let them marinate for 15 minutes to absorb the flavors.
- Boil the potatoes: Place peeled and cubed potatoes into a large pot of salted water. Bring to a boil and cook for 12-15 minutes or until the potatoes are fork-tender. Drain well.
- Mash the potatoes: While the potatoes are still hot, mash them with butter and milk. Season with salt and pepper to taste until you achieve a smooth and creamy consistency. Set aside and keep warm.
- Cook the lamb chops: Heat olive oil in a large skillet over medium-high heat. Add the marinated lamb chops and sear each side for 3-4 minutes until they develop a golden-brown crust. During the last minute of cooking, add butter to the skillet and baste the lamb chops to enhance flavor. Remove from heat and let the chops rest for a few minutes.
- Prepare the asparagus: Toss trimmed asparagus with olive oil, salt, and pepper. You can either steam them for about 5-7 minutes until tender yet crisp or roast in a preheated oven at 400°F (200°C) for 7 minutes. The goal is to retain a bit of crunch and vibrant color.
- Optional lobster topping: In a small pan, melt butter over medium heat and sauté the diced cooked lobster meat for 2-3 minutes until warmed through. Drizzle with fresh lemon juice and sprinkle with chopped parsley for a bright, fresh finish.
- Plate the dish: Serve the rested lamb chops on a bed of the creamy mashed potatoes. Arrange the cooked asparagus alongside, and if desired, spoon the lobster mixture on top or beside the lamb. Garnish with fresh parsley for a beautiful presentation.
Notes
- Resting the lamb chops after cooking helps retain juices and enhances tenderness.
- For a dairy-free mashed potato alternative, substitute butter and milk with olive oil and almond milk.
- The lobster topping is optional but adds a luxurious twist to the dish.
- Roasting the asparagus gives a slightly caramelized flavor, while steaming keeps it bright and crisp.
- Ensure lamb chops are not overcrowded in the skillet for an even sear.
- Fresh herbs can be substituted with dried, but reduce quantity to a teaspoon each to avoid overpowering flavors.
