Ingredients
For the Lamb Chops:
8 lamb chops
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and pepper, to taste
For the Lobster Mash:
2 large potatoes, peeled and diced
1/2 cup heavy cream
1/4 cup unsalted butter
1 cup cooked lobster meat, chopped
Salt and pepper, to taste
1 tbsp fresh chives, chopped (for garnish
For the Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and pepper, to taste
1 lemon, cut into wedges (for serving)
Directions
Preheat your oven to 400°F (200°C).
Prepare the Lamb Chops:
In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper.
Rub the mixture all over the lamb chops.
Heat a large skillet over medium-high heat and sear the lamb chops for 2-3 minutes on each side until browned.
Transfer the skillet to the oven and roast for 6-8 minutes, or until the lamb reaches your desired doneness.
Remove from the oven and let the lamb rest.
Prepare the Lobster Mash:
In a large pot, cover diced potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add heavy cream and butter, then mash until smooth.
Gently fold in the chopped lobster meat and season with salt and pepper to taste. Keep warm.
Prepare the Asparagus:
Place the asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast in the preheated oven for 12-15 minutes, or until tender and slightly crispy.
Assemble the Dish:
Place a generous scoop of lobster mash on each plate, top with 2 lamb chops, and arrange the roasted asparagus on the side.
Garnish with fresh chives and serve with lemon wedges.