🍖 Seared Lamb Chops with Mashed Potatoes and Rosemary Sauce

Tender Lamb • Creamy Potatoes • Aromatic Sauce

A comforting, elegant dish with perfectly seared lamb chops, creamy mashed potatoes, and a fragrant rosemary pan sauce.

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🧾 Ingredients (Serves 4)

For the Lamb Chops

• 8 small lamb chops
• 1 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2–3 sprigs fresh rosemary
• 2 cloves garlic, smashed

For the Mashed Potatoes

• 2 lbs (900g) potatoes, peeled and cubed
• 3 tbsp butter
• ¼ cup milk (or cream)
• Salt and pepper, to taste

For the Rosemary Sauce

• 1 tbsp olive oil
• 1 tbsp butter
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1 tsp fresh rosemary, chopped
• ½ cup (120ml) beef or chicken broth
• ½ tsp Dijon mustard (optional)
• Salt and pepper, to taste

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🔥 Instructions

1. Prepare the Mashed Potatoes

1. Place potatoes in a large pot and cover with cold water. Add a pinch of salt.
2. Bring to a boil, then simmer 15–20 minutes until tender.
3. Drain, then mash with butter, milk, salt, and pepper until creamy.
4. Keep warm while preparing lamb.

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2. Cook the Lamb Chops

1. Pat lamb chops dry with paper towels.
2. Season generously with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add lamb chops, garlic cloves, and rosemary sprigs.
5. Sear 3–4 minutes per side for medium-rare (adjust timing for desired doneness).
6. Remove lamb from skillet and let rest 5 minutes.

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3. Make the Rosemary Sauce

1. In the same skillet, add butter and chopped shallot. Sauté 2–3 minutes until softened.
2. Add garlic and rosemary; cook 30 seconds until fragrant.
3. Pour in broth and bring to a simmer, scraping up browned bits from the pan.
4. Stir in Dijon mustard if using.
5. Simmer 3–5 minutes until slightly reduced.
6. Taste and adjust salt and pepper.

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4. Serve

• Plate mashed potatoes and top with lamb chops.
• Drizzle rosemary sauce over the lamb and serve immediately.
• Optional: garnish with fresh rosemary sprigs.

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💡 Tips for Perfect Lamb Chops

• Let lamb come to room temperature before cooking for even searing.
• Don’t overcrowd the pan — sear in batches if needed.
• Resting the lamb ensures juicy, tender meat.
• For extra flavor, baste lamb with pan juices while cooking.

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📊 Nutrition (Approximate, per serving)

• Calories: 450–500 kcal
• Protein: 35–38g
• Carbs: 25–28g
• Fat: 22–24g