Herb-Crusted Lamb Chops with Mashed Potatoes and Asparagus Recipe
This Herb-Crusted Lamb Chops recipe features tender lamb chops coated with a fragrant mixture of fresh parsley, rosemary, and garlic, seared to perfection, then roasted for a juicy, medium-rare finish. Served alongside creamy mashed potatoes and roasted asparagus, all topped with a rich red wine and beef broth sauce, this dish is perfect for an elegant yet comforting meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: European
Ingredients
Scale
Lamb Chops:
- 8 lamb chops
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh rosemary, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
Mashed Potatoes:
- 4 large potatoes, peeled and cubed
- 4 tbsp butter
- 1/2 cup heavy cream
- Salt to taste
Asparagus:
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper to taste
Sauce:
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 tbsp butter
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Prepare the Lamb Chops: Preheat your oven to 375°F (190°C). In a small bowl, combine olive oil, chopped parsley, rosemary, minced garlic, salt, and pepper. Rub this herb mixture evenly onto both sides of the lamb chops. Heat a skillet over medium-high heat and sear the lamb chops for 2 minutes on each side to develop a golden crust. Transfer the skillet into the preheated oven and roast the lamb chops for 6 to 8 minutes for medium-rare doneness, or adjust the time according to your preferred level of cooking.
- Make the Mashed Potatoes: While the lamb cooks, boil the cubed potatoes in salted water for about 15 minutes or until they become tender when pierced with a fork. Drain the potatoes well, then mash them with butter, heavy cream, and a pinch of salt until smooth and creamy.
- Cook the Asparagus: Toss the trimmed asparagus with olive oil, salt, and pepper. Spread the asparagus on a baking sheet and roast in the oven concurrently at 375°F (190°C) for 12 to 15 minutes, or until tender but still slightly crisp.
- Prepare the Sauce: Using the same skillet in which the lamb was seared, add red wine and beef broth. Simmer gently over medium heat until the liquid reduces by half, concentrating the flavors. Stir in butter for richness, and if a thicker consistency is desired, mix cornstarch with a little water and whisk it into the sauce. Cook until the sauce thickens to your liking. Drizzle the sauce over the cooked lamb chops before serving.
- Assemble the Dish: Plate the mashed potatoes, arrange the roasted asparagus on the side, and place the herb-crusted lamb chops on top or beside the potatoes. Pour the prepared red wine sauce generously over the lamb. Serve immediately and enjoy this elegant, flavorful meal.
Notes
- For best results, allow the lamb chops to come to room temperature before cooking.
- Adjust the roasting time of the lamb chops based on your preferred doneness: less time for rare, more for well done.
- If you do not have rosemary or parsley fresh, dried herbs may be used but reduce quantity to avoid overpowering flavors.
- The optional cornstarch in the sauce helps thicken it but can be omitted if a thinner sauce is preferred.
- Leftover mashed potatoes can be stored in the refrigerator for up to 3 days.
Keywords: lamb chops, herb crusted lamb, roasted lamb, mashed potatoes, roasted asparagus, red wine sauce, elegant dinner
