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lamb chops plated with asparagus

Seared Lamb Chops

Course Main Course
Cuisine American
Servings 4


For the lamb chops:

  • 4 lamb chops
  • salt and pepper, to taste
  • 1 Tbsp. olive oil

For the mashed potatoes:

  • 1 lb. russet potatoes, peeled and diced
  • 1 pinch salt
  • 1/2 cup milk
  • 2 Tbsp. butter
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley,, chopped
  • salt and pepper to taste

For the asparagus

  • 1 lb. asparagus, trimmed
  • slat and pepper, to taste


For the lamb chops:

  • Preheat oven to 400°
  • Season the lamb chops with salt and pepper on both sides.
  • Heat olive oil in a skillet over medium-high heat.
  • Add the lamb chops and cook for 2-3 minutes on each side, or until browned.
  • Transfer the lamb chops to a baking sheet and roast in the oven for 8-10 minutes for medium-rare, or until cooked to your preference.

For the mashed potatoes

  • Add diced potatoes and a pinch of salt to a large pot and cover with water, then bring to a boil.
  • Cook for 12-15 minutes, or until tender.
  • Drain and return the potatoes to the pot.
  • Add the milk, butter, garlic, and parsley to the pot and mash the potatoes until smooth.
  • Season with salt and pepper to taste.

For the asparagus:

  • In a separate pot, bring a large pot of salted water to a boil.
  • Add the asparagus and cook for 3-5 minutes, or until tender.
  • Drain and season with salt and pepper to taste.

To serve:

  • Plate the lamb chops, garlic mashed potatoes, and asparagus. Garnish with fresh parsley or mint.
Keyword lamb chops