Instructions
Step 1. In a bowl, combine olive oil, minced garlic, rosemary, thyme, salt, black pepper, and garlic powder.
Step 2. Rub the herb mixture over the lamb chops and let them marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
Step 3. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
Step 4. Drain the potatoes and return them to the pot.
Step 5. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy. Keep warm.
Step 6. Heat a large cast-iron skillet over medium-high heat.
Step 7. Sear the lamb chops for 3–4 minutes per side for medium-rare, or longer depending on your preferred doneness.
Step 8. Transfer the lamb chops to a plate and loosely cover with foil to rest.
Step 9. Reduce the heat to medium and add the beef broth to the skillet, scraping up any browned bits from the bottom of the pan.
Step 10. In a small bowl, mix the cornstarch and water to create a slurry.
Step 11. Stir the slurry into the broth and simmer for 2–3 minutes until the sauce thickens slightly.
Step 12. Whisk in 1 tablespoon butter and half of the chopped parsley.
Step 13. Spoon the mashed potatoes onto serving plates and create a shallow well in the center.
Step 14. Arrange the lamb chops over the mashed potatoes.
Step 15. Drizzle the pan sauce generously over the lamb chops and mash.
Step 16. Garnish with the remaining parsley and additional fresh thyme if desired.
Storage and Reheating Tips
Store leftover lamb chops, mashed potatoes, and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheat the lamb gently in a skillet over low heat or in a 300°F (150°C) oven until warmed through.
Warm the mashed potatoes with a splash of cream or milk to restore their creamy texture.
Reheat the sauce in a small saucepan over low heat, whisking occasionally.
Lamb chops can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Continue on the next page