Lamb-chops (two- 6oz) Recipe

Time1h 30m

Serves2

Marinated in rosemary-garlic olive oil, grilled | pan-seared & two sides

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Marinade
In a small bowl, whisk together the olive oil, chopped fresh rosemary, minced garlic cloves, lemon juice, salt, and black pepper until well combined.
2
Marinate the Lamb Chops
Place the lamb chops in a resealable plastic bag or a shallow dish. Pour the marinade over the lamb chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for maximum flavor.

3
Preheat the Grill or Pan
If using a grill, preheat it to medium-high heat. If using a pan, heat a cast-iron skillet or non-stick pan over medium-high heat and add a little olive oil.
4
Cook the Lamb Chops
Remove the lamb chops from the marinade and discard the marinade. Grill or pan-sear the lamb chops for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

5
Prepare the Asparagus
While the lamb chops are cooking, bring a pot of salted water to a boil. Add the asparagus and blanch for about 2-3 minutes until they are bright green and tender-crisp. Drain and set aside.
6
Prepare the Mashed Potatoes
If using pre-made mashed potatoes, heat them according to package instructions. If making from scratch, boil peeled and chopped potatoes until tender, drain, and mash with butter, cream, salt, and pepper to taste.

7
Serve the Dish
On a plate, place the grilled or pan-seared lamb chops alongside the asparagus and a generous scoop of mashed potatoes. Drizzle any remaining olive oil over the vegetables for added flavor.