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Garlic Rosemary Lamb Chops with Mashed Potatoes & Asparagus

A delightful Mediterranean-inspired dish featuring marinated lamb chops paired with creamy mashed potatoes and sautéed asparagus, perfect for special occasions or weeknight dinners.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Lamb Chops
  • 8 pieces lamb rib chops Look for bright red and slightly marbled ribs for best flavor.
  • 2 tbsp olive oil For marinating
  • 4 cloves garlic, minced Can use pre-minced for convenience
  • 1 tbsp fresh rosemary, chopped Substitute with dried if fresh isn’t available
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Mashed Potatoes
  • 2 lbs Yukon Gold potatoes, peeled and cubed Can substitute with Russet
  • 4 tbsp butter For richness
  • 1/2 cup heavy cream Can substitute with low-fat milk or dairy-free cream
For the Asparagus
  • 1 lb fresh asparagus, trimmed
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 1/2 cup beef broth
  • 1 tsp Dijon mustard
  • 1 tsp fresh rosemary

Method
 

Preparation
  1. In a bowl, mix together olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Rub this aromatic mixture over the lamb chops and let them marinate for 30 minutes.
  2. Fill a large pot with water and bring it to a boil. Add the cubed Yukon Gold potatoes and boil them until fork-tender, about 15–20 minutes.
Mashed Potatoes
  1. Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy.
Cooking
  1. Heat a skillet over medium-high heat. Sear the marinated lamb chops for about 3–4 minutes per side, until they are caramelized.
  2. In another skillet, heat olive oil and add minced garlic. Toss in the trimmed asparagus, seasoning with salt and pepper. Sauté until tender-crisp, around 4–5 minutes.
Sauce
  1. In the skillet used for the lamb, add butter, beef broth, Dijon mustard, and rosemary. Let it simmer briefly until slightly thickened.

Notes

This dish keeps well in the fridge for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months.