Costolette D'agnello Recipe

Marinate

Pat lamb chops dry with paper towels. In a bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, thyme, lemon zest, 2 tsp kosher salt and 1 tsp black pepper. Rub mixture evenly over both sides of the chops. Cover and refrigerate at least 30 minutes and up to 2 hours (bring to room temperature 20 minutes before cooking).

Preheat and Sear

Preheat grill or heavy skillet (cast iron) over medium-high heat until very hot. If using a skillet, add 1 tbs butter to pan and let it foam. Sear chops 2–3 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or 4 minutes per side for medium. Avoid overcrowding — work in batches if necessary.

Finish and Rest

During the last 30 seconds to 1 minute of cooking, add remaining 1 tbs butter and baste the chops. Transfer chops to a warm plate, tent loosely with foil and rest 5–7 minutes before serving to allow juices to redistribute.

Place sweet potato cubes in a large pot and cover with cold water by an inch. Add 1 tsp salt. Bring to a boil, then simmer until tender, about 12–15 minutes. Drain well and return to the warm pot over low heat for 1 minute to evaporate excess moisture.

Mash potatoes using a potato masher or ricer. Warm the milk and 3 tbs butter together until butter melts. Add milk-butter mixture, maple syrup, cinnamon, 1 tsp kosher salt and 1/2 tsp black pepper to the potatoes. Stir until smooth and creamy. Adjust seasoning to taste and keep warm until plating.

Heat 1 tbs olive oil in a large sauté pan over medium heat. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned.

Add the spinach in batches, tossing as it wilts. When all spinach is wilted (about 2–3 minutes), squeeze in lemon juice, season with 1/2 tsp salt and 1/4 tsp pepper, toss to combine and remove from heat. Keep warm.

Heat 1 tbs olive oil in a sauté pan over medium heat. Add minced shallot and cook until softened, about 1–2 minutes. Add carrots and toss for 2 minutes.

Add asparagus and sugar snap peas, pour in 1/2 cup stock, cover and steam until vegetables are bright and just tender, about 3–4 minutes.

Remove lid and stir in 1/2 cup heavy cream and 1/2 tsp lemon zest. Simmer uncovered 1–2 minutes until cream thickens slightly and coats the vegetables. Stir in chopped dill, and season with 3/4 tsp kosher salt and 1/2 tsp black pepper. Keep warm.

On each plate spoon a generous portion (about 3/4 cup) of sweet mashed potatoes, arrange a small mound of sautéed spinach beside it, and place two lamb chops leaning against the potatoes. Spoon the Mediterranean cream and spring vegetables to the side so the cream pools slightly around the vegetables.

Garnish with a lemon wedge, a sprinkle of microgreens or chopped parsley, and a pinch of flaky sea salt over the chops if desired. Serve immediately.