Description
Indulge in a delightful meal with Herb-Crusted Lamb Chops served alongside creamy Mashed Potatoes and flavorful Asparagus. This recipe combines savory herb-infused lamb with comforting sides for a satisfying dining experience.
Ingredients
Scale
Lamb Chops:
- 8 lamb chops (about 1-inch thick)
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 3 garlic cloves (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 cup panko breadcrumbs
- Salt and pepper to taste
Mashed Potatoes:
- 2 pounds Yukon Gold potatoes (peeled and cubed)
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- Salt and pepper to taste
Asparagus:
- 1 bunch fresh asparagus (trimmed)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare lamb: Season lamb chops with salt and pepper. Mix Dijon mustard, garlic, rosemary, and thyme. Coat lamb with mustard mixture and breadcrumbs.
- Cook lamb: Sear lamb chops, then roast in the oven for 8–10 minutes.
- Make mashed potatoes: Boil potatoes, mash with butter and milk, season.
- Prepare asparagus: Toss asparagus with oil, salt, and pepper. Roast until tender.
- Serve: Plate lamb over mashed potatoes with asparagus on the side.
Notes
- Use a meat thermometer for best results—135°F for medium-rare lamb.
- Yukon Gold potatoes are naturally creamy, but you can substitute with russets.
- Add a splash of cream to the mashed potatoes for extra richness.
Nutrition
- Serving Size: 2 lamb chops with sides
- Calories: 620
- Sugar: 4g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 130mg
