Rosemary Garlic Butter Lamb Chops with Silky Mashed Potatoes
Table of Contents
Rosemary Garlic Butter Lamb Chops over Silky Mashed Potatoes with Brown Butter, Hot Honey and Native Pepperberry Crunch – A Restaurant-Worthy Dinner Made Simple
When I first moved to New York City from Paris, I carried with me a deep love for French technique and a soulful connection to Moroccan spices from my mother’s kitchen in Casablanca. These Rosemary Garlic Butter Lamb Chops sitting atop my silkiest lamb chops with mashed potatoes are the perfect example of how I cook today. They’re a beautiful, delicious crossroads of everything I love. This isn’t just any lamb recipe—it’s a complete experience. The tender, perfectly seared lamb is enveloped in a fragrant garlic and herb butter, then layered over decadent, creamy potatoes. What truly sets this dish apart is the native pepperberry seasoning and the incredible hot honey lamb recipe finish, inspired by the trendy Australian café scene. It’s a dish that looks and tastes like it came from a high-end restaurant, but I promise it’s absolutely achievable in your home kitchen.
Imagine this: you cut into a perfectly cooked lamb chop, the crust giving way to a juicy, rosy center. The aroma of rosemary and garlic fills the air. You take a bite, and the rich, savory lamb is immediately complemented by the creamy, buttery mashed potatoes. Then comes the magic—a drizzle of brown butter lamb chops jus that’s nutty and deep, a kick of sweet and spicy hot honey, and the most incredible crunch from roasted macadamia nuts and crispy shallots. Every single element on the plate has a job to do, creating a symphony of textures and flavors that will have your guests asking for the recipe. The Pepperberry Crunch, with its subtle pine-like, citrusy zing, is the unexpected star that ties it all together.
I’m going to teach you my can’t-fail method for getting a perfect golden-brown crust on your lamb chops without overcooking them, and my Chef trick for ensuring your mashed potatoes are impossibly smooth and never gluey. This recipe is designed to be show-stopping, but it’s built on simple, foolproof steps. I’ll also share an important tip for making the brown butter that is the key to that rich, nutty flavor. By the end of this post, you’ll be ready to create an unforgettable meal that’s full of global flavors—a little bit of Morocco, a touch of France, and a whole lot of NYC confidence. Let’s get cooking!
Why This Rosemary Garlic Butter Lamb Chops Recipe Is the Best
The Flavor Secret – This dish is built on layering flavors. The lamb is seasoned simply with salt, pepper, and the unique native pepperberry. It’s seared hard, then basted in a bath of brown butter, whole garlic cloves, and fresh rosemary. That butter does double duty, becoming the base for the pan jus that ties the whole plate together. The hot honey adds a sweet-savory finish that cuts through the richness perfectly, a trick I picked up from a trendy café in Brooklyn’s Williamsburg neighborhood.
Perfected Texture – Texture is everything to me. You have the crisp, caramelized exterior of the lamb, the tender, melt-in-your-mouth interior, and the velvety smoothness of Yukon Gold mashed potatoes. But I don’t stop there! The brown butter is fried until the milk solids are perfectly toasted, the sage leaves are crisped up, and the macadamia nuts provide a final, satisfying crunch. Every forkful is an adventure in texture.
Foolproof & Fast for a Special Meal – Don’t let the fancy name fool you. With 20 minutes of prep and 25 minutes of cooking, this meal comes together in under an hour. There’s no complicated equipment needed—just a good cast-iron skillet and a pot for the potatoes. I’ll guide you through each step, pointing out where you can prep ahead and what to watch out for, making this as easy as a Tuesday night dinner, yet impressive enough for a Saturday night dinner party.
Rosemary Garlic Butter Lamb Chops Ingredients
I love sourcing my ingredients. For a dish like this, I head to the Union Square Greenmarket for fresh rosemary and the best Yukon Gold potatoes. The quality of the ingredients really shines. My mother always said, “The simpler the ingredients, the better they must be.” For the native pepperberry and macadamia nuts, I discovered an awesome online specialty spice shop that imports directly from Australia.
Ingredients List
- For the Lamb Chops:
- 8 lamb loin chops (about 1.5 inches thick)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 6 garlic cloves, smashed
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon native pepperberry seasoning (or cracked black pepper)
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- For the Creamy Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1/4 cup whole milk
- Salt and pepper to taste
- For the Trending Aussie Café Garnishes:
- 2 tablespoons brown butter
- 8 crispy sage leaves
- 2 tablespoons roasted macadamia nuts, finely crushed
- 2 tablespoons caramelized onion jam
- 4 charred garlic cloves
- 2 tablespoons pan jus
- 1 teaspoon hot honey
- 1 tablespoon crispy shallots
Ingredient Spotlight
Lamb Loin Chops: These are the filet mignon of the lamb world. They are incredibly tender and cook quickly. Look for chops that are about 1.5 inches thick for the best sear-to-rare interior ratio. If you can only find thinner chops, reduce the searing time by a minute per side.
Native Pepperberry: This Australian native spice has a wonderful, complex flavor. It’s not just about the heat; it has a slightly piney, citrusy, and berry-like note that is unlike any other pepper. It elevates the lamb to a whole new level. If you can’t find it, a high-quality cracked black pepper and a tiny pinch of allspice is a good substitution.
Yukon Gold Potatoes: These are my absolute favorite for mashed potatoes. Their naturally buttery flavor and waxy texture mean they don’t absorb too much water when boiled, and they mash up perfectly smooth and creamy without becoming gluey. Russets can also work, but be careful not to overwork them.
Hot Honey: A staple in my kitchen. The gentle heat of the chili peppers combined with the sweetness of honey is a magic trick for finishing rich dishes. Mike’s Hot Honey is the classic brand I always have on hand. It cuts through the richness of the lamb and brown butter beautifully.
Roasted Macadamia Nuts: Their creamy, buttery texture and sweet flavor make them the perfect nut for this dish. They soften just slightly when sprinkled over the hot dish, providing a tender crunch. Toast them in a dry pan for a minute until fragrant—it makes a huge difference!
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Lamb Loin Chops | Lamb Rib Chops (Frenched) | Similar flavor, different texture. Rib chops are more tender but have a fattier edge. |
| Native Pepperberry | 1 tsp cracked black pepper + 1/4 tsp allspice | Mimics the warm, complex spice profile. |
| Yukon Gold Potatoes | Russet Potatoes | Lighter, fluffier mash. Be cautious not to over-mash to avoid a gluey texture. |
| Hot Honey | Regular Honey + A dash of cayenne or red pepper flakes | You control the heat level. The flavor profile will be essentially the same. |
| Roasted Macadamia Nuts | Roasted Cashews or Pecans | Cashews are closest in creaminess. Pecans offer a deeper, more assertive nuttiness. |
How to Make Rosemary Garlic Butter Lamb Chops — Step-by-Step
Ready to create something beautiful? Don’t be nervous! We’re going to take this step by step. I’ll be right here with you in your kitchen.
Step 1: Sear the Lamb
Pat your lamb chops completely dry with paper towels. This is the most important step for a good sear! Season them generously on all sides with the sea salt, cracked black pepper (or pepperberry), and smoked paprika. Heat the olive oil in a large cast-iron skillet over high heat until it’s shimmering and nearly smoking. Carefully lay the lamb chops in the pan, making sure not to overcrowd them (cook in two batches if needed). Sear for 2-3 minutes per side for a perfect medium-rare, until a deep, golden-brown crust forms. Transfer the seared chops to a plate and set aside.
💡 Stella’s Pro Tip: A screaming hot pan is your best friend here. When you place the lamb in the pan, it should sizzle immediately. If it doesn’t, the pan isn’t hot enough yet. Give it another minute!
Step 2: Rosemary Garlic Butter Baste
Reduce the heat to medium. Add the 4 tablespoons of butter, the smashed garlic cloves, and the fresh rosemary to the skillet. Swirl the pan as the butter melts. It will begin to foam and then the milk solids will start to turn a light golden brown, giving off a wonderful nutty aroma. Return the lamb chops to the pan. Tilt the pan slightly and use a large spoon to continuously scoop the sizzling brown butter, garlic, and rosemary over the tops of the lamb chops. Do this for about 1 minute. This basting step infuses the meat with incredible flavor and finishes the cooking process.
⚠️ Common Mistake to Avoid: Burning the garlic. If the garlic starts to turn dark brown before your butter is nutty, remove the pan from the heat for a moment to let it cool down. Burnt garlic and burnt butter taste bitter.
Step 3: Silky Mashed Potatoes
While the lamb is resting (or before you start!), place the peeled and cubed Yukon Gold potatoes in a large pot. Cover them with cold, generously salted water by about an inch. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until a knife pierces the largest cube with absolutely no resistance. Drain the potatoes well in a colander. Let them steam dry for a minute to remove excess moisture. Return them to the pot or pass them through a ricer for the smoothest texture. Gently fold in the butter, heavy cream, and whole milk. Mix until just combined. Season with salt and pepper to taste. Keep warm.
💡 Stella’s Pro Tip: Warm your cream and milk before adding them to the potatoes! Cold liquid will cool down the potatoes and make them less creamy. You can swiftly heat them in the microwave or in a small saucepan.
Step 4: Assemble the Dish
In the same small pan you used for the garnishes, melt a little more butter (or use some of the brown butter you made). Fry the sage leaves for about 15 seconds per side until they are crispy and translucent. Set them aside on a paper towel. To serve, spoon a generous portion of the creamy mashed potatoes onto the center of each plate. Place two lamb chops on top of the potatoes. Drizzle the warm pan jus from the skillet over the lamb. Finish with a drizzle of hot honey, a sprinkle of the crunchy macadamia nuts and crispy shallots, a dollop of caramelized onion jam, the charred garlic cloves, and the crispy sage leaves.
⚠️ Common Mistake to Avoid: Skipping the rest. Once your lamb is basted, let it rest on a cutting board for 5 minutes before plating. This allows the juices to redistribute throughout the meat, ensuring every bite is juicy and tender instead of leaving a puddle on your plate.
Serving & Presentation
Plating is where you get to show off! I like to start with a beautiful swirl of mashed potatoes, almost like a soft-serve ice cream. A simple way is to use a large spoon to create a swoop across the plate. I learned that in Paris—making the plate the canvas. Lean your seared lamb chops elegantly against the potatoes. Don’t be shy with the garnishes! The visual contrast of the golden-brown lamb, the creamy white potatoes, the dark pan jus, and the vibrant green sage is just stunning.
In my NYC kitchen, I love to serve these Rosemary Garlic Butter Lamb Chops with a simple arugula salad dressed with lemon and Parmesan. The peppery greens cut through the richness of the dish perfectly. For a starchy side, you can’t go wrong with these silky mashed potatoes they’re already sitting on! A full-bodied red wine, like a Napa Cabernet Sauvignon or a French Malbec, is the perfect accompaniment. And for dessert, keep it light—a lemon sorbet or a fresh fruit tart would be divine.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Arugula salad with lemon vinaigrette, Roasted asparagus, Blistered green beans | Fresh, acidic sides balance the richness of the lamb and brown butter. Greens add a peppery bite that complements the hot honey. |
| Sauce / Dip | Extra pan jus, A side of hot honey, Creamy horseradish sauce | Gives your guests options to customize each bite. Horseradish adds a sinus-clearing heat that cuts through the fat beautifully. |
| Beverage | Full-bodied Cabernet Sauvignon, Malbec, or a rich Shiraz | Bold red wines can stand up to the intense flavors of the lamb, rosemary, and brown butter. The tannins help cleanse the palate. |
| Garnish | Fresh rosemary sprigs, Flaky sea salt (like Maldon), Micro greens | Elevates the visual appeal and adds a final burst of flavor or texture. Flaky salt on the lamb right before serving is magical. |
Make-Ahead, Storage & Reheating
As a busy working mom in NYC, I am a huge proponent of meal prep! While this dish is best enjoyed fresh, several elements can be made ahead to save you time on a busy weeknight. The creamy mashed potatoes are a fantastic make-ahead side, and the garnishes can be prepped in advance.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container (separate lamb from potatoes) | Up to 3 days | Reheat lamb gently in a 300°F oven for 5-7 mins. Reheat potatoes on the stovetop with a splash of cream. |
| Freezer | Freezer-safe container (Potatoes only) | Up to 2 months | Thaw overnight in the fridge. Reheat in a saucepan over low heat, stirring in extra butter or milk. |
| Make-Ahead | Separate containers | 2 days in advance | Make potatoes and the garnishes (crispy sage, macadamia crunch). Assemble everything fresh when you’re ready to eat. |
For the best leftovers, I highly recommend reheating the lamb in a low oven rather than a microwave, which can make it tough. Just place the chops on a wire rack set over a baking sheet and warm them at 300°F for about 10 minutes. For the potatoes, the stovetop is your friend. Place them in a pan with a splash of milk or cream and stir gently over low heat until they are hot and creamy again. Remember, low and slow is the key to reviving any leftover dish!
Variations & Easy Swaps
This recipe is a wonderful base to experiment with. I love playing around with different flavors depending on the season or what’s in my pantry. Here are a few of my favorite ways to switch it up.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| North African Spiced | Add 1 tsp Ras el Hanout to the seasoning. Replace hot honey with pomegranate molasses. | Adventurous eaters, a taste of Morocco | Easy |
| Dairy-Free / Lighter | Use olive oil and dairy-free butter. Substitute a rich cashew cream for the mashed potatoes. | Everyday, Lactose intolerance | Medium |
| Herb Garden Twist | Swap rosemary for a mix of fresh thyme and mint. Add lemon zest to the potatoes. | Spring and summer dining | Easy |
North African Spiced Variation
This variation is very close to my heart. Adding a teaspoon of Ras el Hanout—a classic Moroccan spice blend—to the lamb’s dry rub introduces warm notes of cumin, coriander, and cinnamon. Swapping the hot honey for pomegranate molasses gives you a sweet-tart syrup that is divine with lamb. It’s a beautiful tribute to the flavors of my childhood.
Dairy-Free / Lighter Variation
You absolutely don’t have to miss out on the flavor if you’re avoiding dairy. Use a good quality olive oil and a plant-based butter for the basting and the potatoes. For an incredibly silky, dairy-free mash, boil and blend Yukon Gold potatoes with a bit of their cooking water, a splash of unsweetened oat milk, and a few tablespoons of cashew cream. It’s surprisingly rich and delicious.
Herb Garden Twist Variation
During the summer months when my herb garden on my fire escape is overflowing, I love this fresh twist. I’ll swap the rosemary for a generous mix of fresh thyme and mint, adding the mint right at the end to preserve its brightness. A little lemon zest stirred into the mashed potatoes just before serving wakes up all the flavors and makes the whole dish feel lighter and brighter.
What is the best way to sear lamb chops to get a perfect crust without overcooking them?
The key to a perfect crust is high heat and a dry surface. Start by patting your lamb chops completely dry with paper towels. Any moisture on the surface will steam the meat instead of searing it. Next, season them just before they hit the pan. Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until it’s smoking hot. Add a high-smoke-point oil like avocado or olive oil, then carefully lay the chops in the pan, leaving space around each one. Let them sear undisturbed for 2-3 minutes. You want a deep, mahogany-colored crust. For medium-rare, the internal temperature should reach 130°F (54°C) after resting. Use a meat thermometer for precision. Remember, they will continue to cook a bit from the residual heat as they rest.
Can I substitute the native pepperberry crunch with another spice or topping?
Absolutely, native pepperberry is a specialty ingredient. While its piney, citrusy heat is uniquely delicious, you can definitely substitute it. The easiest swap is to use a high-quality cracked black pepper combined with a tiny pinch of ground allspice or juniper berries to mimic the complex, warm notes of the pepperberry. For the “crunch” element of the topping, crushed roasted macadamia nuts, cashews, or even toasted pine nuts will work beautifully. You could also add a sprinkle of smoked paprika for a different kind of depth. The dish will still be absolutely incredible!
How do I make silky mashed potatoes without them turning gluey or lumpy?
Achieving silky, non-gluey mashed potatoes is all about your technique and ingredients. First, use Yukon Gold potatoes. Their low starch content makes them naturally creamy and less prone to becoming gluey. Second, start them in cold, salted water and bring them to a boil. This ensures they cook evenly. Once they are fork-tender, drain them well and let them steam dry in the colander for a minute. This removes excess water. The most important step is to avoid overworking the potatoes. Instead of using a mixer or food processor, which can break down the starch too much and make them gluey, use a potato ricer, food mill, or a simple hand masher. Finally, gently fold in warm butter and warm cream. Cold liquids will make the starches tighten up and create lumps.
What is the best internal temperature for medium-rare rosemary garlic butter lamb chops?
For perfectly medium-rare Rosemary Garlic Butter Lamb Chops, you’ll want to pull them from the heat when the internal temperature reaches 125°F (51°C) to 130°F (54°C). The carry-over cooking process will raise the temperature another 5°F to 10°F as the meat rests, landing you perfectly in the 130°F to 135°F (57°C) range. I always recommend using an instant-read digital thermometer to take the guesswork out of it. Insert the probe into the thickest part of the chop, avoiding the bone. A medium-rare lamb chop will be beautifully rosy, tender, and incredibly juicy—the perfect temperature to showcase the flavor of the meat and the brown butter baste.
What are some ideas for using leftover rosemary garlic butter from this lamb chop recipe?
Don’t you dare throw away that leftover rosemary garlic butter! It’s a flavor goldmine. The easiest thing to do is toss it with hot pasta, a squeeze of lemon, and some Parmesan for a quick, luxurious dinner. You can also spread it on crusty bread and toast it for garlic bread with a gourmet twist. I also love to spoon a dollop of it over a pan-seared steak, some roasted vegetables like carrots or broccoli, or even scrambled eggs the next morning. If you want to save it, simply pour the cooled butter into an ice cube tray, freeze it, and then pop the cubes into a freezer bag. You’ll have perfect portions of rosemary garlic butter ready to go!
Can I substitute the lamb chops with another cut of meat in this brown butter lamb chops recipe?
Yes, you can make this recipe with other cuts of meat, though the cooking times will vary. Lamb rib chops are essentially the same as loin chops and will cook in the same time. If you want to use a boneless leg of lamb or a lamb sirloin, you’ll need to adjust the searing time. For a lamb rack, the method is nearly identical, but you’ll sear the entire rack and then finish it in a 400°F oven for about 12-15 minutes for medium-rare. You could even use this technique for a thick-cut pork chop or a ribeye steak! The rosemary garlic brown butter baste works beautifully with any rich, red meat.
Is this hot honey lamb recipe suitable for a special occasion dinner party?
Absolutely! In fact, this is exactly the kind of dish I serve at my own dinner parties here in NYC. It has that “wow” factor that impresses guests, but it’s much simpler to execute than it looks. The rich colors, the beautiful plating, and the incredible aroma of the rosemary garlic butter filling the kitchen create a memorable experience. You can do almost all the prep work ahead of time: make the potatoes, toast the macadamia nuts, fry the sage leaves, and have your lamb seasoned. All you have to do is sear the lamb, reheat the potatoes, and assemble. It’s elegant, delicious, and totally stress-free for the host.
What makes the native pepperberry seasoning unique in this native pepperberry crunch dish?
Native pepperberry, also known as Tasmanian pepperberry, is truly a one-of-a-kind spice. It’s not hot like a chili pepper, but it has a warm, complex heat that builds slowly. What makes it so special is its unique flavor profile—it has distinct notes of pine, earth, and a hint of citrusy berry. This complexity means it doesn’t just add heat; it adds an aromatic depth that perfectly complements the rich flavor of the lamb and the nuttiness of the brown butter. It’s a key part of the “Aussie Café” inspiration for this dish, giving it a modern, global, and truly unique flavor that you just can’t get from standard black pepper.
How do I char garlic cloves without burning them for the garnish?
Charring garlic cloves is a quick process that mellows out their sharp bite and gives them a beautiful, sweet-smoky flavor. The key is to use medium-high heat and a tiny bit of oil. Start by separating the cloves. You can leave the skins on for a smokier flavor or peel them. Place them in a dry skillet or directly over a gas flame. Cook for 2-4 minutes, turning occasionally, until the skins are blackened in spots and the cloves feel soft when you squeeze them. If using a pan, add a tablespoon of oil and a pinch of salt after they start to char, rolling them around for another minute. Don’t let them turn completely black all over, or they will become bitter. The goal is blistered, golden-brown spots with a tender interior.
What type of pan is best for searing lamb chops and making the brown butter sauce?
For a recipe like this, a heavy-bottomed skillet is non-negotiable, and my personal favorite is a well-seasoned 12-inch cast-iron skillet. Cast iron heats up evenly and retains heat incredibly well, which is exactly what you need to get that perfect, hard sear on the lamb chops without the pan cooling down. It also transitions beautifully from stovetop to oven if you ever decide to use this method for a larger cut of meat. Don’t have cast iron? A heavy-duty stainless steel skillet is your next best option. It will give you a great sear as well. The important thing is that the pan is heavy—avoid thin non-stick pans for this recipe, as they won’t get hot enough for a good sear.
Share Your Version!
I absolutely adore seeing how you bring my recipes to life in your own kitchens! There’s no greater joy for me than hearing that a dish I created has found its way to your family’s dinner table. If you make these Rosemary Garlic Butter Lamb Chops with the Silky Mashed Potatoes and that incredible Brown Butter, Hot Honey, and Native Pepperberry Crunch, please take a moment to leave a star rating and a comment below. Did you make any of the delicious variations I suggested? I want to hear all about it!
Don’t forget to snap a photo of your beautiful creation and share it with us! Tag @leosfoods on Instagram or Pinterest. I love scrolling through the photos and seeing your handiwork. While you’re there, leave a comment telling me which element surprised you the most—was it the ease of the brown butter, or the pop of flavor from the native pepperberry? From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Rosemary Garlic Butter Lamb Chops over Silky Mashed Potatoes with Brown Butter, Hot Honey and Native Pepperberry Crunch
Tender lamb chops with rosemary garlic butter, served over creamy mashed potatoes with brown butter, hot honey, and a crunchy native pepperberry topping.
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- For the Lamb Chops:
- 8 lamb loin chops
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 6 garlic cloves, smashed
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon native pepperberry seasoning (or cracked black pepper)
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- For the Creamy Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1/4 cup whole milk
- Salt and pepper to taste
- For the Trending Aussie Café Garnishes:
- 2 tablespoons brown butter
- 8 crispy sage leaves
- 2 tablespoons roasted macadamia nuts, finely crushed
- 2 tablespoons caramelized onion jam
- 4 charred garlic cloves
- 2 tablespoons pan jus
- 1 teaspoon hot honey
- 1 tablespoon crispy shallots
Instructions
- For the Lamb Chops:
- 1. Season lamb chops with salt, pepper, smoked paprika, and native pepperberry seasoning.
- 2. Heat olive oil in a large skillet over high heat. Sear lamb chops for 2-3 minutes per side for medium-rare. Remove and set aside.
- 3. Reduce heat to medium. Add butter, smashed garlic, and rosemary to the pan. Cook until butter is foamy and fragrant.
- 4. Return lamb chops to the pan, spoon the rosemary garlic butter over them, and cook for 1 more minute. Remove and rest.
- For the Creamy Mashed Potatoes:
- 5. Boil peeled and cubed potatoes in salted water until tender, about 15 minutes. Drain.
- 6. Mash potatoes with butter, heavy cream, and milk until smooth. Season with salt and pepper. Keep warm.
- For the Garnishes:
- 7. In a small pan, brown 2 tablespoons butter over medium heat until nutty and golden. Spoon over the dish.
- 8. Fry sage leaves in a little butter until crispy.
- 9. Crush roasted macadamia nuts finely.
- 10. To serve, plate mashed potatoes, top with lamb chops, drizzle with pan jus and hot honey, sprinkle with macadamia crunch and crispy shallots, and garnish with crispy sage leaves, caramelized onion jam, and charred garlic cloves.
Notes
For best results, use high heat for searing lamb to get a nice crust. The native pepperberry seasoning can be substituted with cracked black pepper. Caramelized onion jam and charred garlic add depth; adjust hot honey to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Australian-inspired
Nutrition
- Calories: 720
- Sugar: 8 g
- Fat: 45 g
- Carbohydrates: 35 g
- Protein: 42 g
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