Lamb chops with rosemary and garlic mash is one of my absolute favorite dishes—juicy and packed with flavor! This dish is easy to make, but looks impressive when served.
Although lamb chops might seem like a special occasion meal, they’re actually super easy to make for dinner any day. Trust me, your guests will be impressed!
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Ingredients
- 800 g lamb chops
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 2 tbsp fresh rosemary, chopped
- Salt and pepper
- --- Garlic Mash ---
- 800 g potatoes, peeled and cut into pieces
- 2 tbsp butter
- 1 dl milk
- 2 cloves garlic, pressed
- Salt and pepper
Instructions
Preheat the oven to 200°C. Place the lamb chops in an ovenproof dish and drizzle with olive oil.
Mix finely chopped garlic and rosemary together, and rub well onto both sides of the chops. Season with salt and pepper.
Bake the lamb chops in the preheated oven for about 20 minutes, or until they are golden and cooked through.
Boil the potato pieces in a large pot with lightly salted water until tender, about 15-20 minutes. Drain the water.
Mash the potatoes with butter, milk, and pressed garlic. Season with salt and pepper. Stir until smooth and creamy.
Serve the lamb chops with the garlic mash, and perhaps a fresh green salad on the side.
Notes
Tip: Let the chops rest for a few minutes after removing them from the oven to retain their juiciness.
Frequently Asked Questions
Can I freeze this dish?
It’s best to eat the lamb chops fresh, but the garlic mash can be frozen for up to 3 months.
What side dishes go well with this?
A fresh salad or steamed vegetables can be perfect sides for this dish.
Can I use dried rosemary?
Yes, you can use dried rosemary, but use half the amount.
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