Welcome to a truly exquisite yet simple meal that promises to impress! This brings together tender, perfectly charred lamb chops with the silky comfort of creamy mashed potatoes and the vibrant crispness of roasted asparagus and baby potatoes. It's a symphony of flavors and textures, making it ideal for a special occasion or a delightful weeknight treat that feels gourmet.
📜 Ingredients
2 Halal lamb loin or rib chops, about 1-1.5 inches thick
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 large Russet potatoes, peeled and quartered
1 lb baby potatoes, scrubbed
1/2 cup milk (whole or 2%)
4 tablespoons unsalted butter, divided
1 bunch asparagus, woody ends trimmed
1/2 teaspoon garlic powder
1/4 teaspoon paprika
Pinch of dried oregano
📝 Instructions
- In a small bowl, combine 1 tablespoon olive oil, minced garlic, rosemary, thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Rub this mixture all over the lamb chops and let them marinate at room temperature for at least 15 minutes, or in the refrigerator for up to 2 hours.
- Preheat your oven to 400°F (200°C).
- For the roasted baby potatoes: In a medium bowl, toss the baby potatoes with 1/2 tablespoon olive oil, garlic powder, paprika, oregano, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until fork-tender and lightly browned.
- For the mashed potatoes: Place the quartered Russet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain thoroughly.
- While potatoes are cooking: Heat a grill pan or outdoor grill to medium-high heat. Lightly brush the grill grates with a bit of olive oil.
- Place the marinated lamb chops on the hot grill. Cook for 4-6 minutes per side for medium-rare (internal temperature 135-140°F/57-60°C), adjusting time for desired doneness. Once cooked, transfer the chops to a cutting board, tent loosely with foil, and let rest for 5-10 minutes. This is crucial for juicy lamb.
- For the asparagus: In the same pan used for lamb (if grilling) or a separate skillet, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Add the trimmed asparagus, season with a pinch of salt and pepper, and cook for 3-5 minutes, flipping occasionally, until tender-crisp and bright green.
- Finish the mashed potatoes: Return the drained Russet potatoes to the warm pot. Add the milk and 3 tablespoons of butter. Mash with a potato masher until smooth and creamy. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper to taste.
- Assemble your plate: Serve the juicy grilled lamb chops alongside a generous scoop of creamy mashed potatoes, the roasted baby potatoes, and the tender-crisp asparagus. Enjoy!
💡 Chef's Tips
- For Extra Flavorful Lamb: For a deeper flavor, marinate the lamb chops overnight. You can also add a squeeze of fresh lemon juice to the marinade for a brighter taste.
- Perfectly Creamy Mashed Potatoes: Ensure your potatoes are fully cooked and drained well before mashing. For the ultimate creaminess, use warm milk and butter, and mash immediately after draining. Don't overmix, or they can become gummy!
