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Introduction:
If you're looking to impress your guests with an unforgettable gourmet meal, look no further than this recipe for succulent lamb chops served over lobster mashed potatoes with a side of crisp asparagus. This dish combines tender, juicy lamb with the rich flavors of lobster, creating a luxurious and flavorful combination that's perfect for special occasions or a refined dinner at home. The asparagus adds a touch of freshness and crunch, balancing out the indulgence of the other ingredients. This recipe brings the elegance of fine dining to your own kitchen.
Ingredients:
For the Lamb Chops:
8 lamb chops, bone-in
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and freshly ground black pepper to taste
1 tablespoon Dijon mustard (optional)
For the Lobster Mashed Potatoes:
2 large lobster tails, cooked and chopped
2 pounds Yukon gold potatoes, peeled and cubed
½ cup heavy cream
4 tablespoons butter
Salt and freshly ground black pepper to taste
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
For the Asparagus:
1 bunch fresh asparagus, trimmed
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 teaspoon lemon zest (optional)
Directions:
Prepare the Lamb Chops:
Preheat the oven to 400°F (200°C).
In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this mixture onto the lamb chops. Optionally, brush each chop with a thin layer of Dijon mustard for an extra layer of flavor.
Heat a large ovenproof skillet over medium-high heat. Add the lamb chops and sear them for 2-3 minutes per side, until golden brown.
Transfer the skillet to the oven and roast the lamb for 8-10 minutes for medium-rare, or longer if you prefer your lamb more done. Remove from the oven and let the lamb rest for a few minutes before serving.
Make the Lobster Mashed Potatoes:
In a large pot, bring the cubed potatoes to a boil in salted water. Cook for 12-15 minutes or until fork-tender.
While the potatoes are boiling, heat the heavy cream and butter in a small saucepan until melted and warm.
Drain the potatoes and return them to the pot. Mash the potatoes with a potato masher until smooth.
Stir in the warm cream and butter mixture, followed by the minced garlic, salt, and pepper. Once the potatoes are creamy and well-seasoned, gently fold in the chopped lobster. Keep the mixture warm until ready to serve.
Prepare the Asparagus:
Preheat a grill pan or skillet over medium-high heat. Toss the asparagus with olive oil, salt, and pepper.
Cook the asparagus for 3-4 minutes, turning occasionally, until it is tender and slightly charred.
For extra brightness, sprinkle with lemon zest just before serving.
Assembly:
On each plate, place a generous scoop of the lobster mashed potatoes as a base.
Rest two lamb chops on top of the mashed potatoes and arrange the asparagus on the side.
Garnish with fresh parsley for an added touch of color and freshness.
Serving and Storage Tips:
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