Lamb Chops over Lobster Mash with Asparagus 🥩🦞🌿
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Lamb Chops
8 lamb chops (about 1 inch thick)
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
Salt and pepper, to taste
For the Lobster Mash
2 lbs (900g) potatoes, peeled and cubed
1 cup heavy cream
4 tablespoons butter
1 cup cooked lobster meat, chopped
Salt and pepper, to taste
Fresh chives, chopped (for garnish)
For the Asparagus
1 bunch asparagus, trimmed
1 tablespoon olive oil
Salt and pepper, to taste
Lemon wedges (for serving)
Instructions
Prepare the Lobster Mash
Boil Potatoes: In a large pot, cover the cubed potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and return to the pot.
Mash Potatoes: Add heavy cream, butter, salt, and pepper to the potatoes. Mash until smooth. Gently fold in the chopped lobster meat. Keep warm.
Cook the Asparagus
Sauté Asparagus: In a skillet, heat olive oil over medium heat. Add the trimmed asparagus, season with salt and pepper, and sauté for about 5-7 minutes until tender-crisp. Remove from heat and set aside.
Cook the Lamb Chops
Season Lamb: In a bowl, mix olive oil, minced garlic, rosemary, salt, and pepper. Rub this mixture over the lamb chops.
Sear Lamb: In a large skillet over medium-high heat, sear the lamb chops for about 3-4 minutes on each side for medium-rare, or until your desired doneness. Remove from heat and let rest for a few minutes.
Serve
Plate: Serve lamb chops over a generous scoop of lobster mash, with sautéed asparagus on the side. Garnish with fresh chives and lemon wedges.
Tips and Variations
Add Flavor: Marinate the lamb chops for a few hours for more flavor.
Alternative Veggies: Substitute asparagus with green beans or broccolini.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Lamb Chops over Lobster Mash with Asparagus!