Description

Succulent lamb rib chops seasoned with garlic and fresh herbs, seared to perfection, served atop creamy lobster-infused mashed Yukon gold potatoes, accompanied by roasted or sautéed fresh asparagus with a hint of lemon zest. This elegant surf and turf dish combines rich flavors and textures ideal for a special dinner or holiday meal.

Ingredients

Scale

For the Lamb Chops:

8 lamb rib chops (about 1 inch thick)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

For the Lobster Mashed Potatoes:

2 pounds Yukon gold potatoes, peeled and cubed
4 tablespoons unsalted butter
1/2 cup heavy cream
1/4 cup sour cream
1 cup cooked lobster meat, chopped
Salt and pepper to taste

For the Asparagus:

1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon lemon zest (optional)

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Instructions

Prepare the Lamb Chops: Pat lamb chops dry with paper towels. Season both sides evenly with salt, pepper, minced garlic, chopped rosemary, and thyme. Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Sear the chops for 3 to 4 minutes on each side to achieve medium-rare doneness, or cook longer to your preferred level. Remove chops from skillet and let rest for several minutes to allow juices to redistribute while you prepare the sides.
Make the Lobster Mashed Potatoes: Place peeled and cubed Yukon gold potatoes in a large pot of salted water. Bring to a boil and cook for 15 to 20 minutes, until potatoes are fork-tender. Drain well and return potatoes to the pot. Add unsalted butter, heavy cream, and sour cream. Mash thoroughly until smooth and creamy. Gently fold in the chopped cooked lobster meat. Season with salt and pepper to taste, mixing to combine evenly.
Cook the Asparagus: Toss trimmed asparagus with olive oil, salt, and pepper until well coated. For roasting, place on a baking tray and roast in a preheated 400°F (200°C) oven for 12 to 15 minutes until tender-crisp. Alternatively, sauté asparagus in a skillet over medium heat for 6 to 8 minutes, stirring occasionally. If desired, sprinkle lemon zest over the asparagus before serving for a bright finish.
Plate and Serve: Spoon a generous portion of lobster mashed potatoes onto each plate. Top with two lamb chops per serving. Arrange asparagus spears alongside. Optionally, drizzle any pan juices left in the skillet from the lamb chops over the dish to enhance flavor. Serve immediately for best taste and texture.

Notes

For added richness and aroma, drizzle garlic herb butter over the lamb chops just before serving.
Lobster in the mashed potatoes can be substituted with crab meat or omitted entirely for a simpler mashed potato base.
Let the lamb chops rest before slicing to retain their natural juices and ensure tenderness.
Be careful not to overcook the lamb to maintain its succulent texture.
Roasted asparagus offers a slightly caramelized flavor, while sautéed asparagus gives a fresher, more herbaceous note—choose cooking method based on preference.

Nutrition

Serving Size: 2 lamb chops, 1/2 cup mashed potatoes, 5 asparagus spears
Calories: 680
Sugar: 4g
Sodium: 490mg
Fat: 44g
Saturated Fat: 21g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 44g
Cholesterol: 160mg