Lamb Chops Recipe

Entrées

1. 1

   Mise en place

   Pat lamb chops dry. Rinse potatoes and trim asparagus. Preheat oven to 425°F (220°C). Gather garlic and rosemary, salt, pepper, olive oil, rosemary demi-glace, butter, and lemon for garnish.

2. 2

   Roast potatoes

   Cut potatoes into even chunks. Toss with 1.5 tablespoons olive oil, 1 tablespoon chopped rosemary, 0.75 teaspoon kosher salt, and 0.5 teaspoon black pepper. Spread on a sheet pan and roast at 425°F (220°C) for 25-30 minutes until golden and tender, turning once.

3. 3

   Prepare lamb chops

   Pat chops dry. Sprinkle with salt and pepper. Rub with minced garlic and 1 tablespoon chopped rosemary. Brush with a little olive oil.

4. 4

   Sear and finish chops

   Heat a heavy skillet over high heat. Sear chops 2-3 minutes per side until browned. Transfer to the oven to finish for 4-6 minutes for medium-rare to medium (internal temp ~130-135°F / 54-57°C). Remove and let rest 5 minutes.

5. 5

   Roast asparagus

   Toss trimmed asparagus with 0.75 tablespoon olive oil, a pinch of salt, and a touch of pepper. Roast on a separate sheet pan in the oven during the last 6-8 minutes of the potatoes' roasting time until crisp-tender.

6. 6

   Make rosemary demi-glace sauce

   Warm demi-glace in a small saucepan over low heat. Whisk in butter until glossy. If desired, finish with a squeeze of lemon juice or a small amount of lemon zest for brightness.

7. 7

   Plate and serve

   Spoon a little demi-glace on each plate. Arrange herb potatoes, place lamb chops atop, and set asparagus on the side. Drizzle remaining demi-glace over the chops and potatoes. Garnish with lemon wedges if desired.