Spring Lamb Chops Recipe

1. Prepare and marinate

Pat lamb chops dry with paper towels. In a bowl, combine 2 tbs olive oil, 3 minced garlic cloves, 1 tsp chopped rosemary, 1.5 tsp sea salt and 1 tsp black pepper. Rub mixture evenly over both sides of the chops. Let rest at room temperature for 20–30 minutes (or refrigerate up to 4 hours; bring back to room temp 30 minutes before cooking).

2. Sear and cook

Preheat a grill or heavy cast-iron skillet over medium-high heat until very hot. When using a skillet, add a light brush of oil to the pan. Sear lamb chops 2–3 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C), or 3–4 minutes per side for medium, adjusting for thickness. If chops are thick, sear both sides then finish in a 400°F (200°C) oven for 4–6 minutes. Remove chops to a warm plate and tent loosely with foil to rest for 5–8 minutes before serving.

3. Make the sauce

While chops rest (or during last few minutes of cooking chops), melt 1 tbs butter in a small skillet over medium heat. Add the minced shallot and sauté 1–2 minutes until softened but not browned. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Pour in 3 tbs dry red wine and bring to a gentle simmer, scraping browned bits from the pan. Stir in 2 tbs honey and let reduce gently for 2–3 minutes until slightly syrupy. Whisk in remaining 1 tbs butter off heat to glossy the sauce, then stir in 1 tsp lemon juice, 0.25 tsp salt and 0.25 tsp pepper. If the sauce is too thick, stir in up to 1 tbs warm water to reach a pourable consistency. Taste and adjust seasoning.

4. Finish

Drizzle sauce over rested lamb chops just before serving, or serve on the side for guests to add. Reserve a small spoonful to toss with asparagus if desired.

5. Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until potatoes are very tender when pierced. Drain well and return to the pot. Off heat, add 3 tbs butter and using a potato masher or ricer, mash until smooth. Stir in 1/2 cup warmed milk and 2 tbs sour cream (if using) until creamy. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Keep warm until ready to plate.

6. Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat. Toss trimmed asparagus with 1 tbs olive oil, 0.5 tsp salt, 0.25 tsp pepper and 1 tsp lemon zest (if using). Spread on a rimmed baking sheet and roast 8–10 minutes until tender-crisp and bright green, or grill 3–4 minutes per side until slightly charred and tender. If desired, toss asparagus with a spoonful of the reserved sauce before serving.

7. Divide mashed potatoes among 4 plates, fan 2 lamb chops per plate atop or beside the potatoes, and arrange a portion of asparagus. Drizzle the red wine-honey-garlic sauce over the lamb and a little over the potatoes if desired. Sprinkle chopped parsley over the dish and serve with lemon wedges on the side.