Description
This elegant Lamb Chops Over Lobster Mashed Potatoes with Asparagus recipe is the perfect gourmet meal for special occasions. Featuring tender lamb rib chops marinated with fresh herbs, served alongside creamy lobster-infused mashed potatoes and perfectly roasted asparagus, it balances rich flavors and textures for an unforgettable surf and turf dining experience.
Ingredients
Scale
Lamb Chops:
- 8 lamb rib chops
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Lobster Mashed Potatoes:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup grated Parmesan cheese
- 6 ounces cooked lobster meat, chopped
- Salt and pepper to taste
Asparagus:
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon lemon zest (optional)
Instructions
- Marinate the Lamb Chops: In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Rub this mixture evenly over both sides of the lamb chops. Let them marinate at room temperature for 30 minutes to absorb the flavors.
- Cook the Lamb Chops: Heat a cast-iron skillet over medium-high heat until hot. Place the lamb chops in the skillet and sear for 3 to 4 minutes per side to achieve medium-rare doneness, adjusting time to your preference. Once cooked, transfer the chops to a plate and allow them to rest for 5 minutes before serving to retain juices.
- Prepare the Lobster Mashed Potatoes: Bring a large pot of salted water to a boil. Add the peeled and cubed Yukon Gold potatoes and cook until fork-tender, about 15–20 minutes. Drain the potatoes thoroughly and mash them until smooth and creamy. Stir in the unsalted butter, heavy cream, and grated Parmesan cheese. Season with salt and pepper to taste. Finally, gently fold in the chopped cooked lobster meat, then cover and keep warm.
- Cook the Asparagus: Preheat your oven to 425°F (220°C). Toss the trimmed asparagus with olive oil, salt, and pepper until evenly coated. Arrange the asparagus in a single layer on a baking sheet and roast for 12–15 minutes until tender and slightly charred. Alternatively, sauté the asparagus in a skillet over medium-high heat until tender with slight charring. If desired, sprinkle with lemon zest just before serving.
- Assemble the Dish: On each plate, place a generous scoop of lobster mashed potatoes. Arrange two lamb chops on top of the mashed potatoes and add a side of roasted asparagus. Serve immediately for the best flavor and presentation.
Notes
- Use pre-cooked lobster tails or claw meat to save preparation time.
- For a smoky flavor, grill the lamb chops instead of pan-searing.
- Enhance richness by drizzling a balsamic glaze or red wine reduction over the lamb chops before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: American
Nutrition
- Serving Size: 2 lamb chops with sides
- Calories: 720
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 50 g
- Cholesterol: 175 mg
