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

Units Scale

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

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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