Description

This dish combines tender, perfectly seared lamb chops with luxurious lobster mashed potatoes and crisp-tender asparagus. It is refined yet

approachable - a restaurant-quality meal ideal for special occasions, romantic dinners, or elevated home cooking. The richness of the

lobster-infused potatoes balances beautifully with the savory depth of the lamb and the freshness of asparagus.

Ingredients

For the Lamb Chops

• 8 lamb rib or loin chops

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 tablespoon fresh rosemary, finely chopped

• 1 teaspoon fresh thyme leaves

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

• 1 tablespoon butter

For the Lobster Mashed Potatoes

• 1 kg (2 lbs) Yukon Gold potatoes, peeled and cubed

• 1 cup cooked lobster meat, chopped

• 4 tablespoons unsalted butter

• ½ cup heavy cream (warm)

• ¼ cup whole milk (warm, adjust as needed)

• ½ teaspoon salt

• ¼ teaspoon white pepper

• 1 tablespoon chopped chives

For the Asparagus

• 1 bunch fresh asparagus, trimmed

• 1 tablespoon olive oil

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• 1 teaspoon lemon juice (optional)

Instructions

Step 1: Prepare the Lobster Mashed Potatoes

1. Bring a large pot of salted water to a boil.

2. Add cubed potatoes and cook for 15–20 minutes until fork-tender.

3. Drain thoroughly and return to the pot over low heat for 1–2 minutes to remove excess moisture.

4. Mash the potatoes until smooth.

5. Add butter, warm cream, and milk gradually while mashing until creamy.

6. Season with salt and white pepper.

7. Gently fold in chopped lobster meat and fresh chives.

8. Keep warm while preparing the rest of the dish.

The texture should be silky and rich, with visible pieces of tender lobster.

Step 2: Cook the Lamb Chops

1. Pat lamb chops dry with paper towels.

2. Rub with olive oil, garlic, rosemary, thyme, salt, and black pepper.

3. Heat a heavy skillet over medium-high heat.

4. Sear lamb chops for 3–4 minutes per side for medium-rare (internal temperature about 57–60°C / 135–140°F).

5. Add butter during the last minute and baste the chops for added richness.

6. Remove from heat and let rest for 5 minutes before serving.

Resting ensures the juices redistribute for maximum tenderness.

Step 3: Cook the Asparagus

1. Heat olive oil in a skillet over medium heat.

2. Add asparagus and sauté for 4–6 minutes until bright green and tender-crisp.

3. Season with salt and pepper.

4. Finish with a squeeze of lemon juice for brightness.

Step 4: Assemble the Dish

1. Spoon a generous portion of lobster mashed potatoes onto each plate.

2. Place 2 lamb chops over the potatoes.

3. Arrange asparagus on the side.

4. Garnish with extra chives or fresh herbs if desired.

Serving Tips

• Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.

• For added depth, drizzle a light pan sauce or red wine reduction over the lamb.

• Serve immediately while warm for best texture and flavor balance.

Chef’s Notes

• Use Yukon Gold potatoes for a naturally buttery texture.

• Do not overcook the lamb; medium-rare provides optimal tenderness.

• Warm dairy before mixing into potatoes to maintain smooth consistency.

• Fresh lobster yields the best flavor, but high-quality cooked lobster can be used.

This dish delivers rich seafood-infused comfort alongside savory, herb-crusted lamb — balanced with the freshness of asparagus for a

complete, elegant plate.