Golden Balsamic-Honey Glazed Lamb Chops with Silky Garlic Mashed Potatoes
Ingredients:
8 lamb loin chops, about 2 1/2
pounds2 tablespoons olive oil1
teaspoon kosher salt1/2 teaspoon
black pepper1 teaspoon smoked
paprika1 teaspoon dried thyme4
cloves garlic, minced1/4 cup balsamic
vinegar3 tablespoons honey1
tablespoon Dijon mustard 1
tablespoon butter2 tablespoons fresh
parsley, choppedFor the mashed .
potatoes:2 pounds Yukon Gold
potatoes, peeled and quartered4
tablespoons unsalted butter1/2 cup
whole milk, warmed1/4 cup heavy
cream, warmed2 cloves garlic,
minced1/2 teaspoon kosher salt1/4
teaspoon black pepper2 tablespoons
fresh chives, chopped1 tablespoon
melted butter, for
drizzlingDirections:Place the lamb
chops on a plate and pat them dry
with paper towels. Season both sides
with kosher salt, black pepper,
smoked paprika, and dried
thyme.Prepare the potatoes by placing
them in a large pot and covering
them with cold salted water. Bring to
a boil and cook for 15-18 minutes, or
until the potatoes are completely
tender when pierced with a
fork.While the potatoes cook, heat
olive oil in a large cast iron skillet
over medium-high heat.Add the lamb
chops to the hot skillet and sear
for 3-4 minutes on the first side until
deeply golden brown.
Flip and cook
for another 2-3 minutes for medium-rare, or longer to your preferred doneness.Transfer the lamb chops to a plate and loosely cover them with foil. Allow them to rest while preparing the glaze.Reduce the skillet heat to medium. Add the minced garlic and cook for about 30 seconds, stirring constantly so it does not burn.Add balsamic vinegar, honey, and Dijon mustard to the skillet. Stir well and simmer for 2-3 minutes, until the mixture becomes glossy and slightly thickened.Return the lamb chops to the skillet and turn them several times in the glaze, allowing the caramelized balsamic-honey mixture to coat every surface. Cook for another 1-2 minutes, spooning the glaze over the chops.Stir the butter into the remaining glaze until melted and silky. Sprinkle the lamb chops with fresh parsley and remove from the heat.Drain the cooked potatoes thoroughly and return them to the warm pot. Add butter, warm milk, warm heavy cream, minced garlic, salt, and black pepper.Mash the potatoes until smooth and creamy, being careful not to overmix. Fold in the chopped chives.Spoon a generous bed of mashed potatoes onto each serving plate. Arrange the glazed lamb chops over the potatoes and drizzle with the remaining balsamic-honey glaze.Finish with a light drizzle of melted butter over the mashed potatoes and garnish with additional chopped parsley or chives. Serve immediately while hot.Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutesKcal: 685 kcal | Servings: 4 servings