Description
This Herb-Crusted Lamb Chops recipe pairs tender, flavorful lamb with creamy mashed potatoes and crisp asparagus, elevated by a delicate lobster garnish. Perfect for an elegant yet approachable dinner that impresses with fresh herbs and balanced textures.
Ingredients
Scale
Lamb Chops Marinade
- 8 lamb chops
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1 tablespoon butter (for basting)
Mashed Potatoes
- 4 large potatoes, peeled and cubed
- ½ cup milk
- 3 tablespoons butter
- Salt and pepper to taste
Asparagus
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
Lobster Garnish
- 1 cup cooked lobster meat, diced
- 1 tablespoon butter
- 1 teaspoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Marinade: Combine minced garlic, chopped rosemary, chopped thyme, salt, and pepper in a small bowl. Drizzle with olive oil and mix well. Coat the lamb chops with this mixture and marinate for 15 minutes to infuse flavor.
- Cook Potatoes: Place peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook for 12-15 minutes until the potatoes are fork-tender. Drain well, then mash with butter, milk, salt, and pepper until smooth and creamy. Set aside and keep warm.
- Sear Lamb Chops: Heat olive oil in a skillet over medium-high heat. Sear the marinated lamb chops for 3-4 minutes per side until nicely browned. In the last minute of cooking, add butter to the skillet and baste the chops. Remove from heat and let them rest to retain juices.
- Cook Asparagus: Toss trimmed asparagus with olive oil, salt, and pepper. Either steam or roast the asparagus for 5-7 minutes until tender yet crisp, ensuring vibrant color and texture.
- Prepare Lobster Topping: In a small pan, melt butter and sauté diced lobster meat for 2-3 minutes until heated through. Remove from heat, drizzle with lemon juice, and garnish with chopped fresh parsley.
- Assemble and Serve: Plate the mashed potatoes, top with herb-crusted lamb chops, arrange asparagus on the side, and spoon lobster topping over or beside the lamb. Garnish with additional fresh parsley for a beautiful and flavorful finish.
Notes
- For juicier lamb, allow chops to rest after searing for about 5 minutes before serving.
- You can roast asparagus at 400°F for a deeper flavor if preferred.
- Substitute fresh herbs with dried herbs if fresh ones are unavailable, using about one-third the amount.
- If lobster is unavailable, sautéed shrimp or crab meat can make a great alternative for the topping.
- Adjust the milk quantity in the mashed potatoes to reach your preferred consistency.
