Garlic Herb Lamb Chops with Creamy Mashed Potatoes

Ingredients

For the Lamb Chops

• 8 lamb chops (French-cut)
• 2 tbsp olive oil
• 2 tbsp butter
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 tsp Dijon mustard (optional)
• Salt and black pepper, to taste

For the Sauce

• 1 cup beef stock
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp butter

For the Mashed Potatoes

• 2 lbs (900 g) Yukon Gold potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup heavy cream
• Salt and black pepper, to taste

Instructions

1. Boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain well.
2. Mash the potatoes with butter and warm heavy cream until smooth. Season with salt and pepper. Keep warm.
3. Pat the lamb chops dry and season generously with salt and black pepper.
4. Heat olive oil in a skillet over medium-high heat. Sear the lamb chops for 3–4 minutes per side for medium-rare (or longer if preferred).
5. Add the butter, garlic, thyme, and rosemary. Spoon the melted herb butter over the chops for 1–2 minutes.
6. Remove the lamb chops and keep warm.
7. In the same skillet, add the beef stock, balsamic vinegar, and honey. Simmer for 5 minutes until slightly thickened. Stir in 1 tablespoon of butter for a glossy finish.
8. Serve the lamb chops over the creamy mashed potatoes and drizzle generously with the rich pan sauce.
9. Garnish with fresh thyme and a grilled lemon half if desired.