Juicy, perfectly grilled lamb chops drizzled with a light red wine, honey, and garlic sauce. Served with creamy mashed potatoes and tender asparagus.

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).

Prepare and marinate

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.

Sear and cook

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.

Make the sauce

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.

Finish

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.

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.

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.

lamb rib chops (Frenched if possible)

olive oil

garlic cloves (minced)

fresh rosemary (finely chopped)

sea salt

freshly ground black pepper

dry red wine (such as Pinot Noir or Merlot)

honey

unsalted butter

shallot (finely minced)

garlic (minced)

fresh lemon juice

salt

black pepper

warm water (to adjust consistency)

Yukon Gold or russet potatoes (peeled, cut into 1-1.5 inch cubes)

whole milk (warmed)

sour cream or crème fraîche (optional for extra creaminess)

asparagus (trimmed)

lemon zest (optional)

fresh parsley (chopped)

lemon wedges

Spring Lamb Chops

Make Spring Lamb Chops Recipe in just 1h . Juicy, perfectly grilled lamb chops drizzled with a light red wine, honey, and garlic sauce. Served with creamy mashed potatoes and tender asparagus.

Spring Lamb Chops Recipe

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