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

  1. 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.
  2. Bake or microwave potatoes. When done, slice in half and carefully scoop out insides. Place in a large bowl. Add butter, garlic, thyme, creme 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.
  3. 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.
  4. 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.
  5. Serve over mashed potatoes and place a slice of compound butter on the chops.

garlic, butter, green garlic, lemon zest, fresh rosemary, thyme, salt, black pepper, potatoes, unsalted butter, green garlic, thyme, crueme fraiche, heavy cream, salt, black pepper, lamb chops, lamb chops, olive oil, salt, black pepper, thyme, rosemary, thin, garlic, lavender

Taken from food52.com/recipes/5067-grilled-double-cut-lamb-chops-green-garlic-herb-butter-green-garlic-mashed-potatoes (may not work)

Another recipe

Switch theme