Garlic & Rosemary Crusted Lamb Chops Recipe

Prep lamb

Remove lamb from refrigerator 30 minutes before cooking to bring to near room temperature. Pat dry with paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Make crust paste

In a small bowl combine Dijon mustard, minced garlic (use 2 tbs), chopped rosemary, olive oil and breadcrumbs. Stir to form a spreadable paste.

Sear and oven-finish

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When foaming, sear lamb chops fat-side down 1-2 minutes until golden, then 30-45 seconds on the meat side to get color. Remove skillet from heat. Spread about 1 tbs of the rosemary-garlic paste evenly over the exposed meat side of each chop, pressing lightly to adhere the crust.

Roast

Transfer skillet to preheated oven and roast 6-9 minutes for medium-rare (internal temp 130-135°F / 54-57°C), 10-12 minutes for medium. Remove chops to a resting rack, tent loosely with foil and rest 6-8 minutes (carryover will rise a few degrees).

Finish

While resting, spoon any pan juices into the jus pan (reserve skillet drippings for basting if desired). Right before plating, brush chops lightly with the reserved butter to gloss the crust.

Cook potatoes

Place potato cubes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12-15 minutes.

Warm dairy

While potatoes cook, warm milk and butter together in a small saucepan until butter melts and mixture is hot but not boiling.

Mash and whip

Drain potatoes well and return to warm pot over low heat for 1 minute to evaporate excess moisture. Mash with a potato masher or pass through a ricer for a smoother texture. Add warmed milk/butter mixture and cream cheese (if using) and stir until combined. Use a wooden spoon or hand mixer on low briefly to achieve a whipped, silky texture — avoid overbeating or potatoes will become gluey.

Finish with herbs

Fold in chopped chives and parsley, season with 1 tsp salt and 1/2 tsp pepper to taste. Keep warm until plating.

Prepare vegetables

Pat vegetables dry. Trim carrots, beans and halve zucchini lengthwise so pieces cook evenly.

Pan-roast

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. Add the carrots first and cook 4-5 minutes, tossing occasionally, until beginning to brown. Add zucchini and continue 3 minutes. Add haricots verts and cook until all vegetables are tender-crisp, about 2-3 more minutes.

Season & finish

Season with 1/2 tsp salt and 1/4 tsp pepper. Finish with 1 tsp fresh lemon juice and toss. Keep warm for plating.

Deglaze

After searing the lamb chops, place the skillet over medium heat (use a separate sauce pan if preferred) and add 1/4 cup red wine to deglaze, scraping any browned bits from the bottom with a wooden spoon. Reduce wine by half, about 1-2 minutes.

Build jus

Add lamb/veal demi-glace and 1/2 cup stock to the pan. Stir and bring to a gentle simmer for 3-4 minutes to meld flavors. Add crushed garlic and chopped mint; simmer 30-60 seconds more.

Mount with butter

Off heat, whisk in 1 tbsp cold unsalted butter until the jus is glossy and slightly thickened. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm until plating.

Spoon a generous portion of herb whipped potatoes onto each plate. Arrange 3-4 pan-roasted vegetables beside the potatoes. Place two lamb chops per plate leaning against the potatoes so the crust is visible.

Spoon warm garlic-mint jus around and over the chops (not drowning the crust) and garnish with microgreens or parsley sprigs and a lemon wedge. Serve immediately.