Ingredients:
For the Lamb Chops:
8 lamb chops
3 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
Salt and pepper to taste
For the Mashed Potatoes:
2 lbs russet potatoes, peeled and cubed
1/2 cup heavy cream
4 tbsp unsalted butter
1/4 cup milk (adjust as needed)
Salt and pepper to taste
For the Asparagus:
1 bunch fresh asparagus
2 tbsp olive oil
Salt and pepper to taste
Lemon wedges (optional)
Instructions:
Prepare the Lamb Chops:
In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
Rub the mixture over the lamb chops and let marinate for at least 30 minutes.
Preheat a grill or grill pan to medium-high heat. Grill lamb chops for 3–4 minutes per side for medium-rare, or adjust time to your preference.
Make the Mashed Potatoes:
Boil potatoes in salted water until tender, about 15–20 minutes. Drain and return to the pot.
Add heavy cream, butter, and milk. Mash until smooth, adjusting milk for desired consistency. Season with salt and pepper.
Cook the Asparagus:
Trim the tough ends of the asparagus. Toss with olive oil, salt, and pepper.
Grill or sauté over medium-high heat for 5–7 minutes until tender-crisp. Optional: Squeeze lemon juice over the top before serving.
Assemble and Serve:
Plate the lamb chops with a serving of mashed potatoes and asparagus. Garnish with parsley if desired. Serve hot and enjoy!
