Rosemary Lamb Chops

Prep Time 25

Cook Time 35

Servings

Calories 888kcal

Ingredients

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
4 Lamb chops about 2 to 3 chops per portion depending on size
1/3 cup Beef broth
Lingonberry jam for serving

Seasoning

Salt to taste
Black pepper to taste

Mashed Potatoes

2 Potatoes large, peeled and diced
2 TBSP Butter
¼ cup Milk

Gravy

1.5 cups Beef broth
1/2 tsp Garlic powder
1/2 tsp Onion powder
4 tsp All-purpose flour dissolved in an equal amount of water to form a paste

Green Beans

4 oz Green beans ends trimmed
1 TBSP Extra-virgin olive oil
2 cloves Garlic minced

House Salad

4 cups Spring mix
½ cup Grape tomatoes halved
¼ cup Cucumber sliced
¼ cup Red onion thinly sliced
Your favorite salad dressing

Lemon Sparkling Water

24 oz Sparkling water cold
1 Lemon sliced
Ice for serving

US Customary - Metric

Instructions

Prep all ingredients per instructions above.
Place the oil, garlic, rosemary, dijon, 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, garlic powder, and onion powder 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.
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.
Make 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.
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.
Mix the sparkling water and lemon slices. Serve over ice if desired.
Serve the lamb with pan jus, lingonberry jam, mashed potatoes and gravy, green beans, and sparkling water.

Nutrition