Perfectly seared lamb chops infused with garlic and fresh herbs, paired with velvety mashed potatoes and finished with a rich pan sauce — this elegant yet comforting dish is ideal for special occasions or hearty dinners. The combination of tender meat and creamy potatoes creates a satisfying meal that’s both rustic and refined.
Why You’ll Love This Recipe
This recipe delivers an elevated dining experience without the complexity. The lamb chops are seasoned with a flavorful blend of garlic and herbs, seared to perfection, and finished with a pan sauce that enhances their natural richness. The creamy mashed potatoes offer a smooth and buttery contrast, making every bite indulgent. Whether you’re preparing a romantic dinner or impressing guests, this dish is sure to leave a lasting impression.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 6 lamb chops (bone-in, about 1 inch thick)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and black pepper to taste
- 1/4 cup dry white wine or beef broth (for pan sauce)
- 2 tablespoons unsalted butter (for sauce)
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup whole milk or cream
- 4 tablespoons butter (for mashed potatoes)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Directions
- Season the lamb chops with salt, pepper, garlic, rosemary, and thyme. Let them rest at room temperature for 20 minutes to absorb the flavors.
- In a large skillet, heat olive oil over medium-high heat. Sear the lamb chops for 3–4 minutes per side or until they reach your preferred doneness. Remove from the skillet and allow them to rest.
- Deglaze the skillet with white wine or beef broth, scraping up any browned bits from the bottom. Stir in butter to create a flavorful pan sauce.
- Meanwhile, boil the cubed potatoes in salted water until they are fork-tender, about 12–15 minutes. Drain and mash them with butter and milk (or cream) until smooth and creamy. Season to taste with salt and pepper.
- Plate the mashed potatoes with the lamb chops, drizzle with the pan sauce, and garnish with chopped parsley.
Servings and timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Variations
- Herb Substitutions: Use dried herbs if fresh aren’t available—just reduce the quantity by one-third.
- Wine-Free Option: Replace white wine with extra broth for a non-alcoholic version.
- Mashed Potato Upgrade: Mix in roasted garlic or Parmesan for extra depth of flavor.
- Lamb Alternatives: Try the same preparation with beef rib chops or pork chops.
- Low-Carb Version: Serve with cauliflower mash instead of potatoes.
Storage/Reheating
Store leftover lamb chops and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days.
To reheat:
- Lamb Chops: Warm gently in a skillet over medium-low heat or in the oven at 300°F (150°C) until heated through.
- Mashed Potatoes: Reheat in the microwave or on the stovetop with a splash of milk to restore creaminess.
FAQs
How do I know when the lamb chops are done?
Lamb chops are medium-rare at an internal temperature of 130–135°F (54–57°C). Use a meat thermometer for accuracy.
Can I use boneless lamb chops?
Yes, boneless lamb chops work well, but they cook faster, so reduce the searing time slightly.
What’s the best wine to pair with this dish?
A dry red wine like Cabernet Sauvignon or Merlot pairs beautifully with garlic herb lamb chops.
Can I prepare this meal in advance?
You can season the lamb and prepare the mashed potatoes in advance. Reheat and finish the dish right before serving.
Can I grill the lamb chops instead?
Absolutely. Grill over medium-high heat for 3–4 minutes per side until the desired doneness is reached.
What can I use instead of Yukon Gold potatoes?
Russet or red potatoes are suitable alternatives, though texture and flavor may vary slightly.
Is it necessary to rest the lamb chops?
Yes, resting helps redistribute the juices within the meat, resulting in more tender and flavorful lamb chops.
Can I freeze leftovers?
Yes, freeze lamb chops for up to 2 months. Mashed potatoes can be frozen but may have a change in texture when thawed.
How can I make this dish dairy-free?
Use olive oil instead of butter and a plant-based milk alternative for the mashed potatoes.
What should I serve with this meal?
A crisp green salad or roasted vegetables make excellent sides to balance the richness of the dish.
Conclusion
Garlic Herb Lamb Chops with Creamy Mashed Potatoes is a dish that marries bold flavor with comforting texture. The robust herbs and garlic complement the lamb beautifully, while the creamy mashed potatoes provide a perfect balance. Whether you’re planning a special dinner or simply want to elevate a weeknight meal, this recipe delivers elegance and satisfaction in every bite.
Print
Garlic Herb Lamb Chops with Creamy Mashed Potatoes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
- Diet: Halal
Description
Perfectly seared lamb chops infused with garlic and fresh herbs, paired with velvety mashed potatoes and finished with a pan sauce — an elegant and comforting dish for special occasions or hearty dinners.
Ingredients
- 6 lamb chops (bone-in, about 1 inch thick)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and black pepper to taste
- 1/4 cup dry white wine or beef broth (for pan sauce)
- 2 tablespoons unsalted butter (for sauce)
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup whole milk or cream
- 4 tablespoons butter (for mashed potatoes)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season lamb chops with salt, pepper, garlic, rosemary, and thyme. Let sit at room temperature for 20 minutes.
- Heat olive oil in a skillet over medium-high heat. Sear lamb chops 3–4 minutes per side or until desired doneness. Remove and let rest.
- Deglaze pan with wine or broth, scraping up brown bits. Stir in butter to finish sauce.
- Boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain and mash with butter and milk until smooth. Season to taste.
- Plate mashed potatoes alongside lamb chops, spoon pan sauce over the meat, and garnish with fresh parsley.
Notes
- Letting the lamb rest before serving helps retain its juices.
- Substitute beef broth if you prefer to cook without alcohol.
- Use a meat thermometer to check doneness — 145°F for medium-rare.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 420mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 130mg
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