Ingredients
Mashed Potatoes
- 2.5 cups Russet potatoes peeled and diced into even sized pieces
- 3 TBSP Butter
- 2 cloves Garlic minced
- 1/4 cup Whole milk
- 1 oz Cream cheese softened at room temperature
Seasoning
- Salt to taste
- Black pepper to taste
Lamb
- 8 oz French-cut lamb chops about 2 to 3 per portion depending upon size
- 2 tsp Extra-virgin olive oil
- 2 TBSP Butter
- 1 clove Garlic minced
- 1/4 cup Beef broth
- 1/2 TBSP Fresh mint chopped
Buttered Corn
- 1 cup Corn
- 2 tsp Butter
Garlic Cheese Bread
- 2 slices Crusty bread
- 2 tsp Butter
- 2 cloves Garlic minced
- 1/3 cup Asiago cheese shredded
Sparkling Water
- 24 oz Sparkling water cold
Instructions
- Prep the ingredients per the instructions above.
- For the mashed potatoes: Peel and cut potatoes into bite-sized chunks so they all cook evenly.
- Place the potatoes in a pot with cold water over high heat. Once boiling, turn the heat down to a simmer. Check the potatoes by inserting a fork into them; once the fork slides in and out with ease, take off the heat and strain out all of the water.
- For the potatoes: In a saucepan on medium low heat, heat the butter and sauté the garlic until fragrant. Stir in the milk. (You want to avoid boiling the milk.) Set aside until ready to use.
- For the lamb: Season the lamb very well with salt. Heat the oil in a skillet over medium heat. Once the pan is hot, sear the lamb chops on both sides until they cook to your desired temperature (see below) using a thermometer.
- Mash the potatoes with a masher or potato ricer. Then pour the melted butter/milk mixture over the potatoes, and fold it in until fully incorporated. Then fold in the cream cheese until just combined to avoid over-mixing. Season with salt and pepper to taste.
- Preheat the oven broiler on low.
- Make the pan jus: Once the lamb is cooked to your liking, place it on a cutting board to rest. Melt the butter in a saucepan over medium heat. Add the garlic and sauté for 2 to 3 minutes, until toasted. Stir in the broth to deglaze the pan. Remove from the heat. Stir in mint.
- Make the corn: Place the corn and butter in a saucepan over medium heat. Saute until tender. Season with salt and pepper to taste.
- Toast the bread. Then spread with butter and evenly distribute the garlic and cheese over top. Melt under the broiler.
- Serve the lamb chops drizzled with pan jus. Enjoy with mashed potatoes, corn, cheesy bread, and sparkling water.
Notes
Internal Temperatures:
- Rare: 115 - 120°F (46 - 48°C)
- Medium Rare: 125 - 130°F (51 - 54°C)
- Medium: 135 - 140°F (57 - 60°C)
- Medium Well: 145 - 150°F (62 - 65°C)
- Well Done: 160°F (71°C)
Nutrition
Calories: 973kcal | Carbohydrates: 67g | Protein: 13g | Fat: 66g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 141mg | Sodium: 922mg | Potassium: 1339mg | Fiber: 8g | Sugar: 12g | Vitamin A: 19176IU | Vitamin C: 25mg | Calcium: 241mg | Iron: 4mg
Lamb Chops
Ingredients
Mashed Potatoes
- 2.5 cups Russet potatoes peeled and diced into even sized pieces
- 3 TBSP Butter
- 2 cloves Garlic minced
- 1/4 cup Whole milk
- 1 oz Cream cheese softened at room temperature
Seasoning
- Salt to taste
- Black pepper to taste
Lamb
- 8 oz French-cut lamb chops about 2 to 3 per portion depending upon size
- 2 tsp Extra-virgin olive oil
- 2 TBSP Butter
- 1 clove Garlic minced
- 1/4 cup Beef broth
- 1/2 TBSP Fresh mint chopped
Buttered Corn
- 1 cup Corn
- 2 tsp Butter
Garlic Cheese Bread
- 2 slices Crusty bread
- 2 tsp Butter
- 2 cloves Garlic minced
- 1/3 cup Asiago cheese shredded
Sparkling Water
- 24 oz Sparkling water cold
Instructions
- Prep the ingredients per the instructions above.
- For the mashed potatoes: Peel and cut potatoes into bite-sized chunks so they all cook evenly.
- Place the potatoes in a pot with cold water over high heat. Once boiling, turn the heat down to a simmer. Check the potatoes by inserting a fork into them; once the fork slides in and out with ease, take off the heat and strain out all of the water.
- For the potatoes: In a saucepan on medium low heat, heat the butter and sauté the garlic until fragrant. Stir in the milk. (You want to avoid boiling the milk.) Set aside until ready to use.
- For the lamb: Season the lamb very well with salt. Heat the oil in a skillet over medium heat. Once the pan is hot, sear the lamb chops on both sides until they cook to your desired temperature (see below) using a thermometer.
- Mash the potatoes with a masher or potato ricer. Then pour the melted butter/milk mixture over the potatoes, and fold it in until fully incorporated. Then fold in the cream cheese until just combined to avoid over-mixing. Season with salt and pepper to taste.
- Preheat the oven broiler on low.
- Make the pan jus: Once the lamb is cooked to your liking, place it on a cutting board to rest. Melt the butter in a saucepan over medium heat. Add the garlic and sauté for 2 to 3 minutes, until toasted. Stir in the broth to deglaze the pan. Remove from the heat. Stir in mint.
- Make the corn: Place the corn and butter in a saucepan over medium heat. Saute until tender. Season with salt and pepper to taste.
- Toast the bread. Then spread with butter and evenly distribute the garlic and cheese over top. Melt under the broiler.
- Serve the lamb chops drizzled with pan jus. Enjoy with mashed potatoes, corn, cheesy bread, and sparkling water.
Notes
Internal Temperatures:
- Rare: 115 - 120°F (46 - 48°C)
- Medium Rare: 125 - 130°F (51 - 54°C)
- Medium: 135 - 140°F (57 - 60°C)
- Medium Well: 145 - 150°F (62 - 65°C)
- Well Done: 160°F (71°C)
Nutrition
Calories: 973kcalCarbohydrates: 67gProtein: 13gFat: 66gSaturated Fat: 35gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 141mgSodium: 922mgPotassium: 1339mgFiber: 8gSugar: 12gVitamin A: 19176IUVitamin C: 25mgCalcium: 241mgIron: 4mg
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