🥩 Grilled Lamb Chops with Red Wine Reduction & Mashed Potatoes
🧄 Ingredients
For the lamb chops:
8 lamb chops (Frenched, about 1" thick)
2 tbsp olive oil
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
3 garlic cloves, minced
Salt and black pepper
For the red wine reduction:
1 cup dry red wine (Cabernet, Merlot, etc.)
½ cup beef stock
1 tbsp balsamic vinegar
1 tbsp unsalted butter
1 tsp brown sugar (optional)
Salt and pepper to taste
For mashed potatoes:
2 lbs russet potatoes, peeled and cubed
4 tbsp butter
½ cup heavy cream or milk
Salt and pepper to taste
For roasted vegetables:
1 bunch asparagus, trimmed
1 cup baby carrots (or carrot sticks)
1 cup baby potatoes, halved
Olive oil, salt, pepper, garlic powder
🔥 Instructions
1. Marinate the lamb:
Rub lamb chops with olive oil, garlic, rosemary, thyme, salt, and pepper.
Marinate at least 30 minutes, or up to 4 hours in the fridge.
2. Make mashed potatoes:
Boil potatoes until fork-tender (15–20 mins). Drain.
Mash with butter, cream, salt, and pepper until smooth. Cover and keep warm.
3. Roast the veggies:
Toss asparagus, carrots, and potatoes in olive oil, salt, pepper, and garlic powder.
Roast on a sheet at 425°F (220°C) for 20–25 minutes until tender and lightly golden.
4. Grill or sear lamb chops:
Heat grill or cast-iron pan over high heat.
Sear lamb 3–4 mins per side for medium-rare, or to preferred doneness.
Rest chops 5 minutes before serving.
5. Make the red wine reduction:
In a small saucepan, simmer red wine and beef stock until reduced by half.
Stir in balsamic vinegar, brown sugar, and butter.
Season with salt and pepper to taste.
🍽️ Assemble the plate:
Spoon mashed potatoes onto the plate.
Top with grilled lamb chops.
Drizzle red wine reduction over the chops.
Arrange roasted veggies around the side.
Garnish with chopped parsley if desired.