Glazed Lamb Chops With Mashed Potatoes

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.