Herb-Crusted Lamb Chops with Mashed Potatoes and Asparagus

Ingredients:

For the Lamb Chops:

- 4 lamb chops (frenched, if desired)

- 2 tablespoons olive oil

- 2 garlic cloves, minced

- 1 tablespoon fresh rosemary, chopped

- 1 tablespoon fresh parsley, chopped

- 1 teaspoon thyme leaves

- Salt and pepper to taste

For the Mashed Potatoes:

- 3 large potatoes, peeled and diced

- 2 tablespoons butter

- 1/4 cup milk (adjust for creaminess)

- Salt and pepper to taste

For the Asparagus:

- 1 bunch asparagus, trimmed

- 1 tablespoon olive oil

- Salt and pepper to taste

For the Sauce:

- 1/2 cup beef broth

- 1/4 cup balsamic vinegar

- 1 tablespoon honey

- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Directions:

1. Prepare the Mashed Potatoes:

- Boil potatoes in salted water until fork-tender (about 15 minutes). Drain and mash.

- Mix in butter, milk, salt, and pepper until smooth. Set aside and keep warm.

2. Prepare the Lamb Chops:

- In a small bowl, mix garlic, rosemary, parsley, thyme, salt, and pepper.

- Rub the herb mixture onto both sides of the lamb chops.

- Heat olive oil in a skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side for medium-rare, or adjust for your desired doneness. Remove and rest for 5 minutes.

3. Roast the Asparagus:

- Toss asparagus with olive oil, salt, and pepper.

- In the same skillet or on a baking sheet, roast the asparagus at 400°F (200°C) for 10-12 minutes until tender-crisp.

4. Make the Sauce:

- In the skillet, combine beef broth, balsamic vinegar, and honey. Simmer for 3-5 minutes until reduced slightly.

- Stir in cornstarch mixture if a thicker sauce is desired. Adjust seasoning with salt and pepper.

5. Serve:

- Plate the mashed potatoes and top with the lamb chops. Drizzle with the balsamic sauce and serve with roasted asparagus on the side.

Prep time: 15 mins, Cooking time: 25 mins, Servings: 2, Kcal: 620 per serving