Instructions
Step 1. Place the potatoes in a large pot of salted water and bring to a boil.
Step 2. Cook the potatoes for 15 to 20 minutes until fork-tender, then drain thoroughly.
Step 3. Mash the potatoes with butter, heavy cream, salt, and black pepper until smooth and creamy. Cover and keep warm.
Step 4. Toss the asparagus with olive oil, salt, and black pepper.
Step 5. Roast the asparagus at 400°F (200°C) for 10 to 12 minutes or sauté in a skillet until tender-crisp.
Step 6. Season the lamb chops with salt, black pepper, garlic powder, minced garlic, and chopped rosemary.
Step 7. Heat olive oil in a large skillet over medium-high heat.
Step 8. Sear the lamb chops for 3 to 4 minutes per side for medium-rare, or longer for your preferred doneness.
Step 9. Remove the lamb chops from the skillet and set aside.
Step 10. Reduce the heat to medium and add the butter to the same skillet.
Step 11. Stir in the Dijon mustard, honey, and beef broth.
Step 12. Simmer for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan.
Step 13. Return the lamb chops to the skillet and spoon the sauce over them for 1 to 2 minutes until glazed.
Step 14. Drizzle the asparagus with lemon juice.
Step 15. Spoon the mashed potatoes onto serving plates.
Step 16. Arrange the asparagus alongside the potatoes.
Step 17. Place the lamb chops on top of the mashed potatoes.
Step 18. Spoon the rosemary garlic glaze over the lamb chops.
Step 19. Garnish with rosemary sprigs and fresh parsley.
Step 20. Serve immediately.
Storage and Reheating Tips
Store leftover lamb chops, mashed potatoes, and asparagus separately in airtight containers in the refrigerator for up to 3 days.
Reheat the lamb gently in a skillet over low heat with a splash of broth to prevent drying out.
Warm the mashed potatoes with a little cream or milk stirred in to restore their creamy texture.
Reheat the asparagus briefly to maintain its tenderness and color.
For best quality, consume within a few days, as lamb chops are most flavorful when freshly cooked.
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