Print

Herb-Crusted Lamb Chops

Herb-Crusted Lamb Chops
Print Recipe

★★★★★

5 from 9 reviews

Delight in the rich flavors of Herb-Crusted Lamb Chops served with creamy mashed potatoes and tender roasted asparagus, all brought together with a savory red wine sauce. This elegant yet approachable meal combines fresh herbs, perfectly cooked lamb, and comforting sides for a satisfying dining experience.

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

  1. Prepare the Lamb Chops: Preheat the 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 to infuse flavor. Heat a skillet over medium-high heat and sear the lamb chops for about 2 minutes on each side to develop a golden crust. Transfer the skillet to the oven and roast the lamb chops for 6 to 8 minutes for medium-rare, or adjust the time to your desired doneness.
  2. Make the Mashed Potatoes: While the lamb cooks, place the peeled and cubed potatoes in a pot of salted boiling water. Cook until tender, approximately 15 minutes. Drain the potatoes well, then mash them with butter, heavy cream, and a pinch of salt until smooth and creamy.
  3. 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 at 375°F (190°C) for 12 to 15 minutes until tender but still crisp.
  4. Prepare the Sauce: Using the skillet from the lamb, pour in the red wine and beef broth. Simmer the mixture over medium heat until it reduces by half, concentrating the flavors. Stir in butter for richness. If a thicker sauce is preferred, mix cornstarch with a small amount of water and add it to the sauce, stirring until slightly thickened.
  5. Assemble the Dish: Plate the herb-crusted lamb chops atop a bed of mashed potatoes, arrange the roasted asparagus alongside, and generously drizzle the red wine sauce over the lamb chops. Serve immediately and enjoy the harmonious flavors of this classic meal.

Notes

  • For best results, use fresh herbs rather than dried for vibrant flavor.
  • Adjust lamb cooking times based on thickness and desired doneness; internal temperature should reach 135°F (57°C) for medium-rare.
  • Heavy cream in mashed potatoes can be substituted with milk for a lighter option.
  • Asparagus can be steamed instead of roasted if preferred.
  • The sauce can be prepared ahead and reheated gently before serving.

Nutrition

Keywords: herb-crusted lamb chops, mashed potatoes, roasted asparagus, red wine sauce, lamb recipe, easy dinner, elegant meal

Find it online: https://leofoster.com/herb-crusted-lamb-chops/