Savor the perfect combination of tender herb-crusted lamb chops, creamy mashed potatoes, and perfectly roasted asparagus. This dish is a delightful harmony of textures and flavors, ideal for special occasions or a luxurious dinner at home.
Contents
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Ingredients
Lamb Chops:
- 8 lamb chops
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh rosemary, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
Mashed Potatoes:
- 4 large potatoes, peeled and cubed
- 4 tbsp butter
- 1/2 cup heavy cream
- Salt to taste
Asparagus:
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper to taste
Sauce:
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 tbsp butter
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Prepare the Lamb Chops:
- Preheat oven to 375°F (190°C).
- In a small bowl, mix olive oil, parsley, rosemary, garlic, salt, and pepper. Rub the mixture evenly onto both sides of the lamb chops.
- Heat a skillet over medium-high heat and sear the lamb chops for 2 minutes per side.
- Transfer the skillet to the oven and roast for 6–8 minutes for medium-rare or adjust cooking time to your preference.
- Make the Mashed Potatoes:
- Boil the cubed potatoes in salted water until tender (about 15 minutes). Drain and mash with butter, heavy cream, and a pinch of salt until smooth.
- Cook the Asparagus:
- Toss asparagus with olive oil, salt, and pepper. Roast in the oven at 375°F (190°C) for 12–15 minutes or until tender.
- Prepare the Sauce:
- In the skillet used for the lamb, add red wine and beef broth. Simmer until reduced by half. Stir in butter and, if needed, cornstarch dissolved in a little water for thickening. Drizzle over lamb chops before serving.
- Assemble the Dish:
- Serve the lamb chops over a bed of mashed potatoes with asparagus on the side. Drizzle sauce generously over the lamb and enjoy!
Helpful Tips
- Choosing Lamb Chops:
- Opt for evenly cut lamb chops for consistent cooking.
- Look for meat that is bright pink with a fine grain and a small amount of marbling for tenderness.
- Room Temperature Meat:
- Let the lamb chops sit at room temperature for 20–30 minutes before cooking to ensure even cooking.
- Perfect Sear:
- Use a hot skillet for a golden-brown crust. Avoid overcrowding the pan to maintain the skillet’s heat.
- Rest the Lamb:
- After cooking, allow the lamb chops to rest for 5 minutes. This helps the juices redistribute, resulting in a more flavorful and tender bite.
Substitutions and Variations
- Lamb Chops: Replace with bone-in pork chops or beef ribeye steaks for a different protein.
- Fresh Herbs: Use dried herbs if fresh are unavailable (reduce the quantity to 1/3 as dried herbs are more concentrated).
- Heavy Cream in Mashed Potatoes: Use milk, half-and-half, or a non-dairy option like almond or oat milk for a lighter alternative.
- Butter in Mashed Potatoes: Swap with olive oil or vegan butter for a dairy-free option.
- Asparagus: Use green beans, broccolini, or Brussels sprouts for variety.
Storage Instructions
- Refrigeration:
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Store lamb, mashed potatoes, and asparagus separately to maintain their textures.
- Freezing:
- Lamb Chops: Wrap the cooked lamb chops tightly in aluminum foil or place them in a freezer-safe container. Freeze for up to 2 months.
- Mashed Potatoes: Store in a freezer-safe bag or container. Add a bit of cream or butter when reheating to restore creaminess. Freeze for up to 2 months.
- Asparagus: Freezing is not recommended as it can become mushy when reheated.
- Reheating:
- Lamb Chops: Reheat in the oven at 300°F (150°C) for about 10–15 minutes or until warmed through. Avoid overcooking to prevent dryness.
- Mashed Potatoes: Reheat in the microwave or on the stovetop over low heat, stirring in a bit of cream or butter if needed.
- Asparagus: Reheat in a skillet over medium heat or in the oven at 375°F (190°C) for a few minutes to restore some crispness.
Frequently Asked Questions
- Can I prepare this dish ahead of time?
Yes! You can marinate the lamb chops in the herb rub and refrigerate them for up to 24 hours. You can also boil and mash the potatoes ahead of time and reheat them with a bit of cream or butter before serving. - How do I know when the lamb chops are done?
Use a meat thermometer to check the internal temperature:- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
Remove from heat 5°F (3°C) before your target temperature, as the meat will continue to cook while resting.
- What can I serve with this dish?
Additional sides like a fresh green salad, roasted carrots, or crusty bread pair beautifully with this meal. - Can I make this dairy-free?
Absolutely! Substitute butter with olive oil or vegan butter, and use plant-based milk instead of heavy cream in the mashed potatoes.
Relevant recipes for Herb-Crusted Lamb Chops with Mashed Potatoes and Asparagus that you might find helpful:
- Lamb Chops with Mashed Potatoes and Asparagus
A classic recipe featuring perfectly cooked lamb chops, creamy mashed potatoes, and tender asparagus. - Herb-Crusted Rack of Lamb with Fondant Potato, Pea Purée, Asparagus, and Thyme Jus
An elevated dish that combines a herb-crusted lamb rack with luxurious sides and a flavorful thyme jus. - Herb-Crusted Lamb Chops with Garlic Mashed Potatoes
A delicious recipe focusing on garlic-infused mashed potatoes and tender, herb-coated lamb chops.
Feel free to explore these recipes for additional inspiration!
Herb-Crusted Lamb Chops with Mashed Potatoes and Asparagus
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Savor the perfect combination of tender herb-crusted lamb chops, creamy mashed potatoes, and perfectly roasted asparagus. This dish is a delightful harmony of textures and flavors, ideal for special occasions or a luxurious dinner at home.
Ingredients
Scale
Lamb Chops:
- 8 lamb chops
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh rosemary, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
Mashed Potatoes:
- 4 large potatoes, peeled and cubed
- 4 tbsp butter
- 1/2 cup heavy cream
- Salt to taste
Asparagus:
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper to taste
Sauce:
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 tbsp butter
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Prepare the Lamb Chops:
- Preheat oven to 375°F (190°C).
- In a small bowl, mix olive oil, parsley, rosemary, garlic, salt, and pepper. Rub the mixture evenly onto both sides of the lamb chops.
- Heat a skillet over medium-high heat and sear the lamb chops for 2 minutes per side.
- Transfer the skillet to the oven and roast for 6–8 minutes for medium-rare or adjust cooking time to your preference.
- Make the Mashed Potatoes:
- Boil the cubed potatoes in salted water until tender (about 15 minutes). Drain and mash with butter, heavy cream, and a pinch of salt until smooth.
- Cook the Asparagus:
- Toss asparagus with olive oil, salt, and pepper. Roast in the oven at 375°F (190°C) for 12–15 minutes or until tender.
- Prepare the Sauce:
- In the skillet used for the lamb, add red wine and beef broth. Simmer until reduced by half. Stir in butter and, if needed, cornstarch dissolved in a little water for thickening. Drizzle over lamb chops before serving.
- Assemble the Dish:
- Serve the lamb chops over a bed of mashed potatoes with asparagus on the side. Drizzle sauce generously over the lamb and enjoy!
Notes
- Use fresh herbs for maximum flavor.
- Adjust cooking time based on the thickness of the lamb chops.
- For extra creamy mashed potatoes, use a potato ricer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 lamb chops with sides
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Lamb Chops, Mashed Potatoes, Asparagus, Herb-Crusted, Dinner Recipe