Name: Garlic Lamb Chops with Creamy Mashed Potatoes Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 8 Lamb Chops (about 1 inch thick); 6 cloves Garlic, minced; 2 tablespoons Olive Oil; 1 tablespoon Fresh Rosemary, chopped; 1 tablespoon Fresh Thyme, chopped; 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 1/4 teaspoon Red Pepper Flakes (optional); 2 tablespoons Butter; 2 pounds Russet Potatoes, peeled and quartered; 1 cup Heavy Cream; 1/2 cup Milk; 6 tablespoons Butter, unsalted; 1/2 teaspoon Salt (or to taste); 1/4 teaspoon White Pepper (or to taste); 2 cloves Garlic, minced (optional); 2 tablespoons Fresh Chives, chopped (for garnish)

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Garlic lamb chops paired with creamy mashed potatoes make a comforting and elegant meal that’s surprisingly easy to prepare. This recipe combines fragrant herbs and garlic for juicy lamb chops alongside rich, buttery mashed potatoes. Perfect for a weeknight dinner or special occasion.

The image shows three grilled lamb chops placed on a bed of creamy mashed potatoes on a white plate. The mashed potatoes form the bottom layer, smooth and slightly textured with a soft off-white color. On top, the lamb chops are arranged with their bones pointing outward, showing a rich brown grilled surface with some sear marks and a shiny glaze. A thin layer of sauce or gravy pools around the base of the mashed potatoes, adding a glossy, dark brown contrast. Small green herb sprinkles are scattered over the mashed potatoes and lamb, adding a fresh touch of color. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 lamb chops (about 1 inch thick)
6 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons butter (for cooking lamb)
2 pounds russet potatoes, peeled and quartered
1 cup heavy cream
1/2 cup milk
6 tablespoons unsalted butter (for mashed potatoes)
1/2 teaspoon salt (or to taste)
1/4 teaspoon white pepper (or to taste)
2 cloves garlic, minced (optional, for mashed potatoes)
2 tablespoons fresh chives, chopped (for garnish)

Instructions

Step 1: Prepare the marinade by combining minced garlic, olive oil, rosemary, thyme, salt, black pepper, and red pepper flakes in a small bowl.
Step 2: Place lamb chops in a resealable bag or shallow dish, pour the marinade over them, and massage it into the meat. Refrigerate for 30 minutes to 4 hours.
Step 3: Remove lamb chops from the refrigerator 20-30 minutes before cooking to bring them to room temperature.
Step 4: Heat a cast-iron skillet or heavy pan over medium-high heat and melt butter in it until sizzling.
Step 5: Sear lamb chops in the hot pan without crowding, about 3-4 minutes per side for medium-rare, adjusting time as desired.
Step 6: Use a meat thermometer to check doneness (130-135°F for medium-rare). Remove chops and let them rest tented with foil for 5-10 minutes.
Step 7: Boil quartered potatoes in salted water until fork-tender, about 15-20 minutes, then drain thoroughly.
Step 8: Return potatoes to the pot over low heat for a minute to evaporate extra moisture.
Step 9: Mash potatoes until smooth using a masher or ricer, avoiding overmixing.
Step 10: Warm heavy cream, milk, and butter in a saucepan until butter melts. Gradually stir this warm mixture into the mashed potatoes.
Step 11: Optional: sauté minced garlic in butter and stir into the potatoes for extra flavor.
Step 12: Season mashed potatoes with salt and white pepper to taste. Garnish with chopped chives.
Step 13: Serve by plating a generous portion of mashed potatoes with two lamb chops on each plate. Drizzle with pan juices and garnish with fresh rosemary or thyme if desired.

Tips & Variations

For more flavor, marinate lamb chops up to 4 hours but not overnight to avoid overpowering the meat.
Use a potato ricer for ultra-smooth mashed potatoes without any lumps.
Substitute fresh herbs with dried herbs if needed, but reduce quantity by half for a balanced taste.
Add roasted garlic instead of raw garlic to mashed potatoes for a sweeter, milder flavor.
Serve with a side of steamed vegetables or a fresh salad to complete the meal.

Storage

Store leftover lamb chops and mashed potatoes in airtight containers in the refrigerator for up to 3 days. Reheat lamb chops gently in a low oven or covered skillet to keep them tender. Warm mashed potatoes in the microwave or on the stovetop with a splash of milk to restore creaminess.

How to Serve

On a white plate with a white marbled texture background, there is a round base layer of creamy, light yellow mashed potatoes with a smooth texture. On top of the mashed potatoes, there are two thick, juicy lamb chops with brown, crispy edges and lightly charred bones crossing each other. The lamb chops glisten with a rich brown sauce that pools around the mashed potatoes, adding shine and depth. Behind the lamb chops, several bright green cooked asparagus spears are arranged neatly, adding a fresh pop of color. A silver fork rests on the right side of the plate, and the whole dish is garnished with small green herbs sprinkled on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this recipe?

Yes, you can substitute pork chops or beef steaks if you prefer, but adjust cooking times accordingly for thickness and type of meat.

How do I know when the lamb chops are done?

The best way is to use a meat thermometer. For medium-rare, remove them when the internal temperature reaches 130-135°F (54-57°C). They will continue to cook slightly while resting.