Seared Lamb Chops
Ingredients
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
Instructions
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.