Rosemary Lamb Chops

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Prep Time: 35 minutes
Cook Time: 55 minutes
Servings: 2
Calories: 1071kcal

Ingredients

Mashed Potatoes

  • 2 cups Potatoes peeled and diced
  • 3 TBSP Butter
  • ¼ cup Heavy cream

Gravy

  • 1.5 cups Beef broth
  • 4 tsp All-purpose flour dissolved in an equal amount of water to form a paste
  • 4 tsp Water

Lamb

  • 2 tsp Extra-virgin olive oil
  • 2 tsp Garlic grated or minced
  • 1 tsp Fresh rosemary minced plus more for garnish
  • 1 tsp Dijon mustard
  • Salt to taste
  • Black pepper to taste
  • 4 - 6 Lamb chops about 2 to 3 chops per portion depending on size
  • 1/3 cup Beef broth
  • Lingonberry jam for serving

Green Beans

  • ½ lb Green beans ends trimmed
  • 2 TBSP Extra-virgin olive oil
  • 2 cloves Garlic minced
  • Salt to taste
  • Black pepper to taste

Salad

  • 4 cups Spring mix
  • 1/2 cup Cucumber sliced
  • 1/2 cup Cherry tomatoes halved
  • 1/4 cup Red onion thinly sliced
  • 4 tsp Ranch dressing

Sparkling Water

  • 1 Lemon sliced
  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Prepare the ingredients per the instructions above.
  • Peel and cut potatoes into bite-sized chunks so they all cook evenly. Add to the pot once the water is boiling and reduce to a simmer.
  • 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.
  • Finish the potatoes: In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm, remove from the heat, and set aside.
  • 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.
  • Mash the potatoes with a fork or potato ricer and return to the pot. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste. Keep warm until you are ready to serve.
  • Place the oil, garlic, rosemary, dijon, and salt and pepper in a bowl. Stir to combine.
  • Coat the lamb chops in the mixture. Let marinate while cooking the green beans.
  • Bring a pot of salted water to a boil. Add the green beans and blanch them for 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
  • In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Add the blanched green beans to the skillet. Sauté for another 2-3 minutes, tossing occasionally, until the beans are tender-crisp.
  • Season the green beans with salt and pepper to taste. Remove from heat.
  • 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.
  • Deglaze the skillet with broth, scraping up any burnt bits off the bottom of the pan. Then set aside. Season with salt and pepper to taste.
  • Arrange the ingredients for the salad in a bowl. Dress the salad.
  • Add the lemon slices to the sparkling water.
  • Serve the lamb with pan jus, mashed potatoes and gravy, green beans, salad, and lingonberry jam. Enjoy with sparkling water.

Notes

Lamb Internal Temperatures:
Rare: 120 - 129°F
Medium-Rare: 130 - 134°F
Medium: 135 - 144°F
Medium-Well: 145 - 154°F
Well Done: 155 - 164°F

Nutrition

Calories: 1071kcal | Carbohydrates: 19g | Protein: 91g | Fat: 70g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 336mg | Sodium: 1270mg | Potassium: 1577mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1760IU | Vitamin C: 45mg | Calcium: 164mg | Iron: 10mg

Rosemary Lamb Chops

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 35 minutes
Cook Time 55 minutes
Servings 2
Calories 1071 kcal

Ingredients
 
 

Mashed Potatoes

  • 2 cups Potatoes peeled and diced
  • 3 TBSP Butter
  • ¼ cup Heavy cream

Gravy

  • 1.5 cups Beef broth
  • 4 tsp All-purpose flour dissolved in an equal amount of water to form a paste
  • 4 tsp Water

Lamb

  • 2 tsp Extra-virgin olive oil
  • 2 tsp Garlic grated or minced
  • 1 tsp Fresh rosemary minced plus more for garnish
  • 1 tsp Dijon mustard
  • Salt to taste
  • Black pepper to taste
  • 4 - 6 Lamb chops about 2 to 3 chops per portion depending on size
  • 1/3 cup Beef broth
  • Lingonberry jam for serving

Green Beans

  • ½ lb Green beans ends trimmed
  • 2 TBSP Extra-virgin olive oil
  • 2 cloves Garlic minced
  • Salt to taste
  • Black pepper to taste

Salad

  • 4 cups Spring mix
  • 1/2 cup Cucumber sliced
  • 1/2 cup Cherry tomatoes halved
  • 1/4 cup Red onion thinly sliced
  • 4 tsp Ranch dressing

Sparkling Water

  • 1 Lemon sliced
  • 24 oz Sparkling water cold

Instructions
 

  • Prepare the ingredients per the instructions above.
  • Peel and cut potatoes into bite-sized chunks so they all cook evenly. Add to the pot once the water is boiling and reduce to a simmer.
  • 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.
  • Finish the potatoes: In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm, remove from the heat, and set aside.
  • 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.
  • Mash the potatoes with a fork or potato ricer and return to the pot. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste. Keep warm until you are ready to serve.
  • Place the oil, garlic, rosemary, dijon, and salt and pepper in a bowl. Stir to combine.
  • Coat the lamb chops in the mixture. Let marinate while cooking the green beans.
  • Bring a pot of salted water to a boil. Add the green beans and blanch them for 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
  • In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Add the blanched green beans to the skillet. Sauté for another 2-3 minutes, tossing occasionally, until the beans are tender-crisp.
  • Season the green beans with salt and pepper to taste. Remove from heat.
  • 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.
  • Deglaze the skillet with broth, scraping up any burnt bits off the bottom of the pan. Then set aside. Season with salt and pepper to taste.
  • Arrange the ingredients for the salad in a bowl. Dress the salad.
  • Add the lemon slices to the sparkling water.
  • Serve the lamb with pan jus, mashed potatoes and gravy, green beans, salad, and lingonberry jam. Enjoy with sparkling water.

Notes

Lamb Internal Temperatures:
Rare: 120 - 129°F
Medium-Rare: 130 - 134°F
Medium: 135 - 144°F
Medium-Well: 145 - 154°F
Well Done: 155 - 164°F

Nutrition

Calories: 1071kcalCarbohydrates: 19gProtein: 91gFat: 70gSaturated Fat: 30gPolyunsaturated Fat: 4gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 336mgSodium: 1270mgPotassium: 1577mgFiber: 5gSugar: 6gVitamin A: 1760IUVitamin C: 45mgCalcium: 164mgIron: 10mg
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