Here’s a restaurant-worthy but totally doable version.
🍖 Grilled Lamb Chops with Creamy Mash & Asparagus
Serves 2–3
🐑 Grilled Lamb Chops
Ingredients
- 6–8 lamb chops
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme
- Zest of ½ lemon
- Salt & cracked black pepper
Instructions
- Marinate
Mix olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper.
Rub over lamb and marinate 30 minutes–2 hours. - Grill
- Heat grill or grill pan to high.
- Grill chops 3–4 minutes per side for medium-rare (adjust to taste).
- Rest 5 minutes before serving.
👉 Optional chef move: Finish with a knob of butter and a squeeze of lemon while resting.
🥔 Ultra-Creamy Mashed Potatoes
Ingredients
- 1½ lb Yukon Gold potatoes
- ½ cup heavy cream (warm)
- 4 tbsp butter
- Salt & white or black pepper
Instructions
- Boil potatoes in salted water until fork-tender.
- Drain well, return to hot pot for 1 minute to dry them out.
- Mash with butter, then slowly add warm cream.
- Season generously.
💡 Want next-level mash? Add roasted garlic or a splash of crème fraîche.
🥦 Asparagus (Simple & Perfect)
Ingredients
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt & pepper
- Optional: lemon juice or parmesan
Instructions
- Grill or sauté 4–6 minutes until tender-crisp.
- Finish with lemon juice or shaved parmesan.
🍽️ Plating Tip (restaurant vibes)
- Spoon mash first
- Lean lamb chops on top
- Asparagus on the side
- Drizzle lamb juices or a little olive oil around the plate