Description
Lamb Chops over Lobster Mash with Asparagus is an indulgent, restaurant-style dish combining juicy seared lamb, buttery lobster mashed potatoes, and crisp-tender asparagus for a luxurious and well-balanced plate.
Ingredients
- 4 lamb rib or loin chops
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary or thyme, chopped
- Salt and black pepper, to taste
- 1 1/2 lbs Yukon gold or russet potatoes, peeled and chopped
- 4 tablespoons butter
- 1/3 cup heavy cream
- 1/2 cup cooked lobster meat, chopped
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil or butter
- Salt and black pepper, to taste
- Lemon juice (optional)
Instructions
- Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and mash with butter, cream, garlic powder, salt, and pepper. Fold in chopped lobster and keep warm.
- Season lamb chops with salt, pepper, garlic, and rosemary.
- Heat olive oil in a skillet over medium-high heat. Sear lamb chops for 3–4 minutes per side for medium-rare. Let rest for 5 minutes.
- Meanwhile, sauté or roast asparagus with olive oil, salt, and pepper for 6–8 minutes until tender. Finish with lemon juice if desired.
- To serve, spoon lobster mash onto a plate, top with lamb chops, and arrange asparagus alongside. Drizzle with pan juices if available.
Notes
- Use frozen lobster meat for convenience; thaw and drain before using.
- Substitute parsnips for part of the potatoes for a sweeter mash.
- Add truffle oil or Parmesan for richness.
- Grill the lamb chops for a smoky flavor.
- Swap asparagus for broccolini or green beans based on availability.
Nutrition
- Serving Size: 1 plate (1 chop, mash, asparagus)
- Calories: 520
- Sugar: 2g
- Sodium: 380mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
