Herb-Crusted Lamb Chops with Buttered Mashed Potatoes

 

 

 

 

 

 

 

 

 

Ingredients

For the lamb chops:

8 lamb chops

2 tbsp. tablespoon of olive oil

1 tbsp. tablespoon of Dijon mustard (or whole-grain mustard)

1 tbsp. tablespoon of fine breadcrumbs

2 tbsp. tablespoon of grated parmesan

1 tbsp. tablespoon of fresh thyme

1 tbsp. tablespoon of fresh rosemary

1 clove of garlic, chopped

Salt, pepper

A few sprigs of fresh rosemary for garnish

1 tbsp. tablespoon of clarified butter (or normal butter for cooking)

For the buttered mashed potatoes:

800 g potatoes (Charlotte or Yukon Gold type)

150g butter

100 ml of warm milk (or cream for a richer version)

Salt, pepper

For the gravy:

1 finely chopped shallot

200 ml veal stock (or vegetable stock)

50g butter

1 tbsp. tbsp balsamic vinegar (optional)

Salt, pepper

Preparation :

Preparing the mashed potatoes:

Peel and cut the potatoes into large pieces. Cook them in a large pot of salted water for about 20-25 minutes, until tender.

Drain the potatoes well, then mash them using a potato masher or whisk for a smooth texture.

Add the butter in small pieces and the hot milk gradually until you obtain a smooth puree. Salt and pepper to your taste. Keep warm.

Preparation of lamb chops:

Preheat the oven to 200°C.

Brush the lamb chops with Dijon mustard. In a small bowl, combine breadcrumbs, Parmesan, thyme, rosemary, chopped garlic, salt and pepper.

Roll the chops in this mixture of herbs and breadcrumbs to coat them well.

Heat the olive oil in a skillet over medium-high heat. When the oil is hot, sear the chops for 2-3 minutes on each side, until nicely browned and crispy.

Transfer the chops to a baking dish and bake for 8-10 minutes, depending on the desired doneness (pink inside or well done).

Preparation of the sauce:

In the same pan, melt 50 g of butter and brown the finely chopped shallot for 2 minutes. Add the veal stock and reduce by half over medium heat.
Add the balsamic vinegar to add a touch of acidity (optional), then adjust the seasoning with salt and pepper. You can also add a little cold butter to thicken the sauce and give it a smooth texture.

Finishing and presentation:

Arrange the lamb chops on plates, place a generous portion of mashed potatoes on the side.

Drizzle the lamb with a little of the gravy and garnish with sprigs of fresh rosemary for a touch of freshness and elegance.

Accompaniment suggestions:

Serve with grilled vegetables or a lightly seasoned green salad to add a touch of lightness.

A glass of red wine like a Bordeaux or a Côtes du Rhône will go wonderfully with this dish