Presented by Steak Food

Ingredients:

For the Lamb Chops:

4-6 lamb chops

2 tbsp olive oil

3 cloves garlic, minced

2 tbsp balsamic vinegar

2 tbsp honey

1 tbsp Dijon mustard

1 tbsp fresh rosemary, chopped (or 1 tsp dried)

Salt and pepper to taste

Fresh parsley for garnish

For the Mashed Potatoes:

4 large russet potatoes, peeled and quartered

4 tbsp unsalted butter

1/2 cup heavy cream (or milk)

Salt and pepper to taste

Fresh chives or parsley for garnish (optional)

Instructions:

For the Mashed Potatoes:

Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return the potatoes to the pot.

Mash the Potatoes: Add the butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and pepper. Cover and keep warm.

For the Glazed Lamb Chops:

Prepare the Glaze: In a small bowl, whisk together the garlic, balsamic vinegar, honey, Dijon mustard, and rosemary.

Season the Lamb Chops: Pat the lamb chops dry with paper towels. Season both sides with salt and pepper.

Sear the Lamb Chops: Heat the olive oil in a large skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness.

Add the Glaze: Reduce the heat to medium. Pour the glaze over the lamb chops and cook for an additional 2-3 minutes, spooning the glaze over the chops as they cook.

Rest and Serve: Remove the lamb chops from the skillet and let them rest for a few minutes. Serve the lamb chops over a bed of mashed potatoes, drizzled with any remaining glaze from the skillet. Garnish with fresh parsley.