Herb-Crusted Lamb Chops with Mashed Potatoes and Asparagus 🍖🥔🥦
Ingredients:
For the Lamb Chops:
- 4 lamb chops (frenched, if desired)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon thyme leaves
- Salt and pepper to taste
For the Mashed Potatoes:
- 3 large potatoes, peeled and diced
- 2 tablespoons butter
- 1/4 cup milk (adjust for creaminess)
- Salt and pepper to taste
For the Asparagus:
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Sauce:
- 1/2 cup beef broth
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Directions:
- Prepare the Mashed Potatoes:
- Boil potatoes in salted water until fork-tender (about 15 minutes). Drain and mash.
- Mix in butter, milk, salt, and pepper until smooth. Set aside and keep warm.
- Prepare the Lamb Chops:
- In a small bowl, mix garlic, rosemary, parsley, thyme, salt, and pepper.
- Rub the herb mixture onto both sides of the lamb chops.
- Heat olive oil in a skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side for medium-rare, or adjust for your desired doneness. Remove and rest for 5 minutes.
- Roast the Asparagus:
- Toss asparagus with olive oil, salt, and pepper.
- In the same skillet or on a baking sheet, roast the asparagus at 400°F (200°C) for 10-12 minutes until tender-crisp.
- Make the Sauce:
- In the skillet, combine beef broth, balsamic vinegar, and honey. Simmer for 3-5 minutes until reduced slightly.
- Stir in cornstarch mixture if a thicker sauce is desired. Adjust seasoning with salt and pepper.
- Serve:
- Plate the mashed potatoes and top with the lamb chops. Drizzle with the balsamic sauce and serve with roasted asparagus on the side.
Prep time: 15 mins, Cooking time: 25 mins, Servings: 2, Kcal: 620 per serving