Herbed Lamb Chops with Garlic Mashed Potatoes

Name: Herbed Lamb Chops with Garlic Mashed Potatoes
Cook time: 25 min
Yield: 4 servings
Ingredients: 30 ml olive oil divided; 18 g garlic minced, divided; 4 g fresh rosemary finely chopped; 4 g fresh thyme leaves picked and chopped; 2 g black pepper freshly ground, divided; 7 g kosher salt divided; 680 g lamb chops 8 chops, about 85 g each, trimmed if needed; 900 g Yukon Gold potatoes peeled and cut into 4 cm pieces; 1500 ml water for boiling the potatoes; 10 ml olive oil divided; 30 g unsalted butter cut into pieces; 12 g garlic minced, divided; 180 ml whole milk warm; 4 g kosher salt divided; 1 g black pepper freshly ground, divided; 5 ml olive oil divided; 10 g fresh parsley finely chopped; 15 ml lemon juice freshly squeezed; 30 g unsalted butter cut into pieces; 3 g kosher salt divided

This main course pairs grilled lamb chops coated in garlic, rosemary, thyme, and olive oil with smooth mashed potatoes flavored with garlic. A quick parsley-lemon finish adds lift at the table. The lamb is cooked hot and fast, while the potatoes are simmered and mashed until creamy.

By Julienne

Herbed Lamb Chops with Garlic Mashed Potatoes

Cook time: 25 minutes

Servings: 4

Ingredients

30 ml olive oil divided
18 g garlic minced, divided
4 g fresh rosemary finely chopped
4 g fresh thyme leaves picked and chopped
2 g black pepper freshly ground, divided
7 g kosher salt divided
680 g lamb chops 8 chops, about 85 g each, trimmed if needed
900 g Yukon Gold potatoes peeled and cut into 4 cm pieces
1500 ml water for boiling the potatoes
10 ml olive oil divided
30 g unsalted butter cut into pieces
12 g garlic minced, divided
180 ml whole milk warm
4 g kosher salt divided
1 g black pepper freshly ground, divided
5 ml olive oil divided
10 g fresh parsley finely chopped
15 ml lemon juice freshly squeezed
30 g unsalted butter cut into pieces
3 g kosher salt divided

Instructions

Make the lamb marinade in a large bowl with 30 ml olive oil, 18 g garlic, rosemary, thyme, 2 g black pepper, and 7 g kosher salt. Add the lamb chops and coat well. Let stand while the potatoes cook, about 15 minutes, or refrigerate up to 2 hours if you have extra time. The chops are evenly coated and smell strongly of garlic and herbs.
Put the potatoes in a large pot with 1500 ml water and bring to a boil over high heat. Cook until the potatoes are completely tender and a knife slides through with no resistance, about 15 to 18 minutes. The potato pieces break apart easily when pressed.
While the potatoes cook, preheat the grill or grill pan over medium-high heat. If using a grill pan, lightly brush it with 10 ml olive oil. The grill surface is hot enough that water flicks and sizzles on contact.
Drain the potatoes well and return them to the hot pot for 30 seconds to dry off. Add 30 g butter, 12 g garlic, warm milk, 4 g kosher salt, and 1 g black pepper. Mash until smooth and creamy, then cover to keep warm. The mash is smooth, glossy, and holds soft peaks.
Grill the lamb chops for about 3 to 4 minutes per side for medium-rare, or 4 to 5 minutes per side for medium, until well browned and the thickest part reaches your desired temperature. Transfer to a plate and rest for 5 minutes. The chops are browned outside and feel springy; a thermometer reads 52-60 C depending on preferred doneness.
Stir the parsley and lemon juice into the mashed potatoes, then dot with the remaining 30 g butter. Slice between the bones if needed, plate the lamb chops over or beside the potatoes, and spoon any resting juices over the meat. The potatoes taste bright and balanced, and the lamb is rested and juicy.