Ingredients
Scale
- For the Lamb Chops:
- 8 lamb loin chops
- 2 tablespoons olive oil
- 4 tablespoons butter
- 6 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- For the Creamy Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the mashed potatoes: Place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until tender, about 15 minutes. Drain well.
- Mash potatoes with heavy cream, butter, salt, and pepper until smooth. Keep warm.
- Season lamb chops with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add lamb chops and sear 3-4 minutes per side for medium-rare. Remove and keep warm.
- Reduce heat to medium. Add butter, garlic, and rosemary to the skillet. Cook until butter is foamy and garlic is fragrant, about 1-2 minutes.
- Return lamb chops to the skillet, turning to coat in the garlic butter. Cook another minute.
- Serve lamb chops over mashed potatoes. Drizzle with brown butter (optional) and garnish with fresh rosemary.
Notes
For brown butter drizzle, melt 2 tablespoons butter in a small pan until golden and nutty. Australian café style often includes a sprinkle of flaky salt and micro herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Australian-inspired
Nutrition
- Calories: 650
- Sugar: 2g
- Fat: 42g
- Carbohydrates: 35g
- Protein: 38g