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Lamb Chops Over Lobster Mash with Asparagus

A gourmet dish featuring tender lamb chops over creamy lobster mash, paired with vibrant asparagus. Quick, elegant, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Gourmet
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Lamb Chops
  • 4 pieces lamb chops (about 1 inch thick)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • Fresh rosemary or thyme Can substitute with dried if needed.
For the Lobster Mash
  • 2 large russet potatoes, peeled and chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tail cooked lobster, chopped Or lobster meat from your seafood market.
  • Salt and pepper to taste
For the Asparagus
  • 1 bunch asparagus, trimmed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Lemon wedges for serving A little zest always helps!

Method
 

Preparation
  1. Boil the potatoes in salted water until fork-tender (about 15-20 minutes). Once soft, drain and return to the pot.
  2. Add the heavy cream, butter, lobster meat, and a sprinkle of salt and pepper to the potatoes. Mash until creamy and set aside.
Cooking the Lamb Chops
  1. While the potatoes are boiling, season the lamb chops with salt, pepper, minced garlic, and chosen herbs.
  2. Heat olive oil in a large skillet over medium-high heat. Add the lamb chops and sear for about 4-5 minutes on each side for medium-rare or cook to preferred doneness. Let rest for a few minutes.
Cooking the Asparagus
  1. In the same skillet, add another tablespoon of olive oil and throw in the asparagus.
  2. Sauté until tender but still crisp, about 3-5 minutes. Season with salt and pepper.
Plating
  1. On a plate, spoon a generous amount of lobster mash, lay the lamb chops on top, and arrange asparagus on the side.
  2. Squeeze lemon over everything for a zesty finish.

Notes

Don’t be shy with the butter in your lobster mash! For quicker preparation, frozen lobster meat works great too, just ensure it’s thawed and drained if needed. If the lamb is overcooked, embrace it as a ‘well-done special’!