INGREDIENTS:
For the Lamb Chops:
4-6 lamb chops
2 tbsp olive oil
3 cloves garlic, minced
2 tbsp balsamic vinegar
2 tbsp honey
1 tbsp Dijon mustard
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
Salt and pepper to taste
Fresh parsley for garnish
For the Mashed Potatoes:
4 large russet potatoes, peeled and quartered
4 tbsp unsalted butter
1/2 cup heavy cream (or milk)
Salt and pepper to taste
Fresh chives or parsley for garnish (optional)
INSTRUCTIONS:
For the Mashed Potatoes:
Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return the potatoes to the pot.
Mash the Potatoes: Add the butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and pepper. Cover and keep warm.
For the Glazed Lamb Chops:
Prepare the Glaze: In a small bowl, whisk together the garlic, balsamic vinegar, honey, Dijon mustard, and rosemary.
Season the Lamb Chops: Pat the lamb chops dry with paper towels. Season both sides with salt and pepper.
Sear the Lamb Chops: Heat the olive oil in a large skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness.
Add the Glaze: Reduce the heat to medium. Pour the glaze over the lamb chops and cook for an additional 2-3 minutes, spooning the glaze over the chops as they cook.
Rest and Serve: Remove the lamb chops from the skillet and let them rest for a few minutes. Serve the lamb chops over a bed of mashed potatoes, drizzled with any remaining glaze from the skillet. Garnish with fresh parsley.
Helpful Tips:
Resting the Meat: Letting the lamb chops rest for a few minutes after cooking allows the juices to redistribute, making the meat more tender.
Customize the Potatoes: You can add garlic or Parmesan cheese to the mashed potatoes for an extra flavor boost.