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Garlic rosemary lamb chops served with mashed potatoes and asparagus

Garlic Rosemary Lamb Chops with Mashed Potatoes & Asparagus

A delightful Mediterranean-inspired dish featuring tender lamb chops marinated in garlic and rosemary, creamy mashed potatoes, and sautéed asparagus.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Lamb Chops
  • 8 pieces lamb rib chops Look for cuts that are bright red with marbling for tenderness.
  • 2 tbsp olive oil For marinating the lamb.
  • 4 cloves garlic, minced Adds aromatic flavor.
  • 1 tbsp fresh rosemary, chopped Use freshly chopped for the best flavor.
  • 1 tsp thyme Adds additional herbal notes.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil For cooking the asparagus.
  • 2 cloves garlic, minced Additional garlic for the asparagus.
  • 1 tbsp butter For cooking the asparagus.
  • 1/2 cup beef broth For making the sauce.
  • 1 tsp Dijon mustard
  • 1 tsp fresh rosemary For the sauce.
For the Mashed Potatoes
  • 2 lbs Yukon Gold potatoes, peeled and cubed Excellent for mashing due to their buttery texture.
  • 4 tbsp butter For a creamy texture.
  • 1/2 cup heavy cream Can be substituted with Greek yogurt for a lighter version.
For the Asparagus
  • 1 lb fresh asparagus, trimmed Provides a fresh, crisp texture.

Method
 

Preparation
  1. In a bowl, mix together olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper to create the marinade.
  2. Marinate the lamb chops in the mixture for at least 30 minutes.
Cooking
  1. Place the cubed Yukon Gold potatoes in a pot of salted water, bring to a boil, and cook until fork-tender, about 15 minutes.
  2. Drain the potatoes, return them to the pot, and add butter and heavy cream, then mash until smooth.
  3. Heat a skillet over medium-high heat and sear the marinated lamb chops for 3-4 minutes per side until golden-brown.
  4. In a separate skillet, heat olive oil and sauté the trimmed asparagus and minced garlic until bright green and tender-crisp, about 5-7 minutes.
  5. In the skillet used for the lamb, add butter, beef broth, Dijon mustard, and fresh rosemary, letting it simmer until slightly thickened.
Serving
  1. Serve the Lamb Chops over creamy mashed potatoes with sautéed asparagus on the side and drizzle the sauce over the lamb.

Notes

Store leftovers in the refrigerator for up to three days or freeze for up to three months. To reheat, thaw overnight and warm gently in the oven.