Herb-Crusted Lamb Chops with Mashed Potatoes and Asparagus
Herb-Crusted Lamb Chops with Mashed Potatoes and Asparagus
This dish features tender lamb chops coated with a fragrant herb crust, paired with creamy mashed potatoes and crisp asparagus. The lamb chops are seasoned with garlic, rosemary, thyme, and a hint of Dijon mustard, offering a savory, aromatic flavor. The mashed potatoes are smooth, buttery, and lightly seasoned, serving as the perfect complement to the rich lamb. Asparagus, simply roasted with olive oil, salt, and pepper, adds a fresh, slightly bitter contrast, balancing the richness of the meat.
Ingredients:
- 4 lamb chops
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups mashed potatoes (prepared with butter, cream, and seasoning)
- 1 bunch asparagus
How to Cook:
- Preheat the oven to 400°F (200°C). Rub the lamb chops with Dijon mustard, then coat with garlic, rosemary, thyme, breadcrumbs, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and sear lamb chops for 2-3 minutes per side until browned.
- Transfer lamb to the oven and roast for 8-10 minutes for medium-rare.
- For the asparagus, toss with olive oil, salt, and pepper, and roast at 400°F for 10-12 minutes.
- Serve the lamb chops alongside the mashed potatoes and asparagus.
History:
Lamb has been a staple of Western cuisine for centuries, often symbolizing wealth and tradition. The herb-crusted method highlights the use of local, seasonal herbs, common in European cuisine, especially in French and Mediterranean dishes. Mashed potatoes, originating in the 17th century in Europe, and asparagus, popular in ancient Greece and Rome, complete the meal with their comforting yet refined flavors.
