Description
This Rosemary Lamb Chops with Mashed Potato recipe features tender, marinated lamb chops seared to perfection in a cast iron skillet, paired with creamy mashed potatoes and optional sautéed asparagus. The marinade of fresh rosemary, garlic, lemon juice, and olive oil enhances the lamb’s natural flavors, making this dish a delicious and elegant meal perfect for any occasion.
Ingredients
Scale
Lamb Chops & Marinade
- 4 lamb chops (bone-in, 1 inch thick)
- 2 tablespoons fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Mashed Potatoes
- 4 large russet potatoes, peeled and quartered
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- Salt, to taste
Optional Side
- 1 bunch asparagus, trimmed
- Olive oil for sautéing asparagus
- 2 lemon wedges (for garnish)
Instructions
- Heat Skillet: Heat a cast iron skillet over medium-high heat for 5 minutes until hot and ready for searing.
- Prepare Marinade & Marinate Lamb: In a bowl, combine olive oil, rosemary, garlic, lemon juice, salt, and pepper. Rub this mixture evenly over the lamb chops and let them marinate for at least 30 minutes to absorb the flavors.
- Boil Potatoes: Bring a large pot of salted water to a boil. Add the peeled and quartered potatoes and cook until fork-tender, which should take about 15 to 20 minutes.
- Sear Lamb Chops: While potatoes are boiling, place the marinated lamb chops in the hot cast iron skillet. Sear each side for 3 to 4 minutes until golden brown and cooked to your preferred doneness.
- Mash Potatoes: Drain the cooked potatoes thoroughly, then return them to the pot. Add butter and heavy cream, mashing the potatoes until smooth and creamy. Adjust salt seasoning as needed.
- Sauté Asparagus (Optional): In a separate pan, heat some olive oil over medium heat and sauté the trimmed asparagus until lightly charred but still crisp, about 5 minutes.
- Plate & Garnish: Serve the mashed potatoes on plates, top each with lamb chops, add the sautéed asparagus on the side, and garnish with fresh lemon wedges for an extra burst of brightness.
Notes
- Marinate lamb chops for longer (up to 2 hours) if time permits for deeper flavor.
- Use a meat thermometer to check lamb doneness: 135°F for medium-rare, 145°F for medium.
- For a dairy-free mashed potato alternative, substitute butter and cream with olive oil and vegetable broth.
- Trim the asparagus ends before cooking to ensure tenderness.
- Rest lamb chops 5 minutes after cooking to allow juices to redistribute.
