Rosemary Lamb Chops

Prepare the Lamb Chops for Cooking: Place the olive oil, garlic, rosemary, dijon mustard, and salt and pepper in a bowl. Stir to combine. Coat the lamb chops in the mixture. Set aside.

Make the Mashed Potatoes: Place peeled and diced potatoes in a pot of salted water. Boil until tender, about 10 - 15 minutes. Drain the cooked potatoes and mash them with butter, milk, salt, and pepper until smooth and creamy. Cover and keep warm until serving.

Make the Gravy: Pour the broth into a saucepan and simmer over medium heat. Once simmering slowly stir in the flour/water mixture. Let simmer until the liquid thickens into a smooth, thick gravy.

Cook the Lamb: Heat a skillet or non-stick pan over medium heat. Add a small amount of oil. Once the pan is hot, sear the lamb on both sides to your desired temperature using a thermometer (see below). Once cooked, set the chops aside to rest.

Make the Au Jus: Deglaze the skillet with broth, scraping up any burnt bits off the bottom of the pan. Season with salt and pepper to taste. Then set aside.

Make the Green Beans: Boil salted water in a pot. Blanch green beans for 2 - 3 minutes until bright green and slightly tender. Drain and set aside.

In a skillet, heat extra-virgin olive oil over medium heat. Sauté minced garlic for 1 minute until fragrant. Add blanched green beans and sauté for another 2 - 3 minutes until tender-crisp, tossing occasionally. Season the green beans with salt and pepper to taste. Remove from heat.

Prepare the Salad: In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion. Drizzle your favorite salad dressing over the salad and toss to coat.

Serve the lamb with pan jus, mashed potatoes and gravy, lingonberry jam, green beans, and milk.