Marinated in a Mediterranean spice blend, these 15 oz New Zeeland lamb chops come fresh off the grill. Accompanied by asparagus, marinated onion, mashed potato, homemade mint sauce and toped with with a flavorful wine-demi-glace sauce.

In a bowl, combine olive oil, minced garlic, chopped rosemary, thyme, lemon juice, salt, and pepper. Add the lamb chops and coat evenly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Marinate the Lamb

In a large bowl, toss the trimmed asparagus and sliced red onion with balsamic vinegar, salt, and pepper. Set aside to marinate while preparing the other components.

Prepare Asparagus and Onion

Boil the chopped potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.

Prepare Mashed Potatoes

Preheat the grill to medium-high heat. Grill the marinated lamb chops for about 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for a few minutes before serving.

Grill the Lamb Chops

Grill the marinated asparagus for about 5-7 minutes, turning occasionally, until tender and slightly charred. Alternatively, roast in a preheated oven at 400°F for 10-15 minutes.

Grill or Roast Asparagus

In a small saucepan, combine chopped mint leaves, sugar, white wine vinegar, and water. Heat gently until sugar dissolves. Let cool before serving.

Prepare Mint Sauce

In a saucepan, reduce red wine over medium heat until it thickens slightly. Add beef broth and simmer for 10 minutes. In a separate bowl, mix flour with a little water to make a slurry. Stir into the sauce to thicken. Add butter, rosemary, salt, and pepper to taste.

Prepare Wine-Demi-Glace

On a plate, serve the grilled lamb chops alongside the grilled asparagus, a scoop of mashed potatoes, and drizzle the wine-demi-glace sauce over the lamb. Serve with mint sauce on the side.

deluxe lamb chops

Recipe information

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