Lamb Chops over Lobster Mash with Asparagus

OHHH — now we’re talking luxury dinner status! 🥩🦞💚
Lamb Chops over Lobster Mashed Potatoes with Asparagus is one of those show-stopping restaurant-style meals that hits all the right notes — tender, juicy lamb chops, buttery mashed potatoes studded with sweet lobster meat, and crisp-tender asparagus drizzled with lemon butter.

Here’s a complete, foolproof recipe 👇

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🥩 Lamb Chops over Lobster Mashed Potatoes with Asparagus

🍽️ Serves 2–4

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🦞 Ingredients

For the Lamb Chops:

• 8 lamb rib chops (about 1–1½ inches thick)

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme, chopped

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp butter (for searing finish)

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For the Lobster Mashed Potatoes:

• 1 ½ lbs Yukon Gold potatoes, peeled and cut into chunks

• 4 tbsp butter

• ½ cup heavy cream (or more as needed)

• ½ cup whole milk

• ½ lb cooked lobster meat, chopped (claw & tail if possible)

• 1 tbsp butter (for lobster)

• 1 tsp lemon juice

• Salt and pepper, to taste

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For the Asparagus:

• 1 bunch fresh asparagus, trimmed

• 1 tbsp olive oil or butter

• Salt & pepper

• 1 tsp lemon zest or a squeeze of fresh lemon juice

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👩‍🍳 Instructions

🥔 1. Make the mashed potatoes

1. Boil potatoes in salted water until fork-tender, about 15–20 minutes.

2. Drain and mash with butter, cream, and milk until creamy and smooth. Season with salt and pepper.

3. In a small skillet, sauté chopped lobster meat in 1 tbsp butter and lemon juice for 1–2 minutes — just to warm through.

4. Gently fold lobster into mashed potatoes. Keep warm.

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🥩 2. Cook the lamb chops

1. Pat lamb chops dry and season with salt, pepper, garlic, rosemary, and thyme.

2. Heat olive oil in a cast iron skillet over medium-high heat.

3. Sear lamb chops 2–3 minutes per side, depending on thickness, until golden brown.

4. Add 1 tbsp butter to the pan near the end, spooning over the chops as they finish.

5. Cook to 130°F (54°C) for medium-rare or 140°F (60°C) for medium.

6. Rest on a plate, covered loosely with foil, for 5 minutes.

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💚 3. Cook the asparagus

1. While lamb rests, toss asparagus with olive oil, salt, and pepper.

2. Roast at 400°F (200°C) for 8–10 minutes or sauté in a skillet until bright green and tender.

3. Finish with a squeeze of lemon or zest.

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🍷 4. Assemble & serve

• Spoon a generous portion of lobster mashed potatoes onto each plate.

• Arrange lamb chops on top.

• Add a side of asparagus.

• Optional: drizzle with a little pan jus from the lamb or a red wine reduction for that steakhouse touch.

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💡 Chef’s Tips

• Lamb marinade shortcut: Marinate in olive oil, garlic, and herbs for 1 hour or overnight for deeper flavor.

• Perfect lobster texture: Add lobster just before serving — overcooking makes it rubbery.

• Presentation idea: Stack the lamb chops over the mash “crisscross” style and drizzle pan sauce over the top.

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🍷 Wine Pairing

• Red wine: Cabernet Sauvignon, Syrah, or Malbec.

• White wine: For a lighter pairing, a buttery Chardonnay complements the lobster beautifully.

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Would you like me to include a quick red wine reduction or garlic butter sauce to drizzle over the lamb for an extra fine-dining finish?