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Grilled Double-Cut Lamb Chops, Green Garlic Herb Butter, Green Garlic Mashed Potatoes

Grilled Double-Cut Lamb Chops, Green Garlic Herb Butter, Green Garlic Mashed Potatoes

Enjoy a delightful combination of Grilled Double-Cut Lamb Chops with Green Garlic Herb Butter and creamy Green Garlic Mashed Potatoes.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 4 chops
Calories 540 kcal

Equipment

  • medium bowl
  • Large Bowl
  • Grill or Ridged Grill Pan

Ingredients
  

for the garlic herb butter and mashed potatoes

  • 4 tablespoon butter, softened spreadable but not really mushy
  • 1 green garlic or small garlic clove, minced
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme
  • sea salt or kosher salt
  • fresh cracked black pepper
  • 4 russet potatoes
  • 6 tablespoon unsalted butter, cut into chunks
  • 3 green garlic, or fat garlic clove, minced
  • 2 sprigs fresh thyme, leaves stripped
  • ½ cup crème fraiche
  • 1 cup heavy cream or half and half
  • Sea salt or kosher salt
  • fresh cracked black pepper

for the lamb chops

  • 4 double-cut lamb chops (8 ribs total)
  • olive oil
  • sea salt or kosher salt
  • fresh cracked black pepper
  • 8 sprigs fresh thyme
  • 4 small sprigs fresh rosemary
  • 8 thin slices lemon
  • 4 cloves garlic, slivered
  • pinch of dried lavender (optional)

Instructions
 

for the garlic herb butter and mashed potatoes

  • In a medium bowl, mash together first 5 ingredients. Add salt and pepper to taste. Spoon onto plastic wrap. Gently form into a small log. Refrigerate until firm.
  • Bake or microwave potatoes. When done, slice in half and carefully scoop out insides. Place in a large bowl. Add butter, garlic, thyme, crème fraiche and cream and stir to combine. Add salt and pepper to taste. Add more cream if you like your mashed taters looser. Keep warm, or reheat gently when serving.

for the lamb chops

  • Place the chops in a shallow casserole dish. Drizzle with olive oil. Salt and pepper well. Sprinkle thyme, rosemary, lemon, garlic and lavender. Turn chops over a few times to coat evenly. If you have time, cover in plastic and place in fridge for 30 minutes. Take chops out and let chops sit at room temperature for 20 minutes.
  • Heat a grill or ridged grill pan to medium. Place chops over direct heat and cook for about 5 minutes per side, or until done to your liking.
  • Serve over mashed potatoes and place a slice of compound butter on the chops.

Notes

Each component of this dish is a winner on its own. Mashed potatoes made with baked russets are quite flavorful. The addition of green garlic and fresh thyme elevates the dish further. The compound butter, infused with lemon and herbs, complements the lamb beautifully.

Nutrition

Serving: 1chopCalories: 540kcalCarbohydrates: 35gProtein: 42gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 125mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 65mgIron: 3.5mg
Keyword Green Garlic Herb Butter, Green Garlic Mashed Potatoes, Grilled Double-Cut Lamb Chops, Herb Butter, lamb, Mashed Potatoes
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