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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

Scale
  • 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

  1. For the Lamb Chops:
  2. 1. Season lamb chops with salt, pepper, smoked paprika, and native pepperberry seasoning.
  3. 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.
  4. 3. Reduce heat to medium. Add butter, smashed garlic, and rosemary to the pan. Cook until butter is foamy and fragrant.
  5. 4. Return lamb chops to the pan, spoon the rosemary garlic butter over them, and cook for 1 more minute. Remove and rest.
  6. For the Creamy Mashed Potatoes:
  7. 5. Boil peeled and cubed potatoes in salted water until tender, about 15 minutes. Drain.
  8. 6. Mash potatoes with butter, heavy cream, and milk until smooth. Season with salt and pepper. Keep warm.
  9. For the Garnishes:
  10. 7. In a small pan, brown 2 tablespoons butter over medium heat until nutty and golden. Spoon over the dish.
  11. 8. Fry sage leaves in a little butter until crispy.
  12. 9. Crush roasted macadamia nuts finely.
  13. 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.

  • Author: Chef Stella
  • 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