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Lamb Chops over Lobster Mash with Asparagus

A Culinary Journey: Pan-Seared Lamb Chops with Lobster-Kissed Mashed Potatoes and Asparagus Spears

Lamb Chops over Lobster Mash with Asparagus

Tonight, embark on a delightful culinary adventure with this restaurant-worthy dish prepared right in your own kitchen. Pan-seared lamb chops, boasting a juicy tenderness, are presented atop a luxuriously creamy mashed potato base infused with succulent lobster. Tender asparagus spears add a vibrant, fresh touch, completing this symphony of flavors.

This recipe is surprisingly approachable, requiring minimal prep time and delivering an impressive and satisfying meal.


  • For the Lamb Chops:
    • 4 high-quality lamb chops (choose rib chops for extra richness)
    • Extra virgin olive oil
    • Freshly cracked black pepper
    • Kosher salt
  • For the Lobster Mashed Potatoes:
    • For this recipe, you'll need 1 pound of russet potatoes. Cut them into 1-inch cubes after peeling.
    • 1/2 cup unsalted butter, divided
    • 1/4 cup heavy cream
    • 1 cup cooked and chopped lobster meat
    • (Optional) 1/2 cup cooked and chopped shrimp or crab meat
    • Freshly grated nutmeg (a pinch)
    • Kosher salt
    • Freshly cracked black pepper
  • For the Asparagus:
    • 1 bunch fresh asparagus, trimmed and ends cut diagonally
    • Extra virgin olive oil
    • Kosher salt
    • Freshly cracked black pepper


  • Prepare the Mashed Potatoes:
    1. Boil some water! Fill a large pot with water, add salt, and heat it until it starts bubbling vigorously. Add the cubed potatoes and cook until tender and easily pierced with a fork, approximately 15-20 minutes. Drain the potatoes thoroughly.
    2. While the potatoes are cooking, heat half of the butter (1/4 cup) in a separate saucepan over medium heat. Once melted, add the lobster meat (and shrimp or crab meat, if using) and cook for 2-3 minutes, stirring gently, to warm it through.
    3. Return the cooked potatoes to their pot and mash them with a potato masher until mostly smooth. You can leave a few small chunks for a bit of texture. Add the remaining butter (1/4 cup), heavy cream, nutmeg, salt, and pepper, and continue mashing until creamy and well combined. Gently fold in the warmed lobster and seafood mixture (if using). Set the mashed potatoes aside.
  • Cook the Lamb Chops:
    1. No matter if you're using a grill pan or a cast-iron skillet, get it hot first! Preheat it over medium-high heat. Brush the lamb chops lightly with olive oil and season generously with salt and pepper.
    2. Searing time for lamb chops! Sear them for 3-4 minutes per side to achieve medium-rare. Remember to adjust the cooking time based on your desired level of doneness. An instant-read thermometer inserted into the thickest part of the chop should register 145°F (63°C) for medium-rare.
    3. For the juiciest lamb chops, let them relax! After cooking, transfer them to a plate, cover them loosely with foil, and give them a 5-minute rest. This ensures the juices redistribute throughout the meat, resulting in a more tender and flavorful experience.
  • Finish the Asparagus:
    1. Don't waste those flavorful pan drippings! Reuse the same pan to heat the remaining olive oil over medium heat. Add the asparagus spears, season them with salt and pepper, and let them soak up all that lamb chop goodness.
    2. Sauté the asparagus for 4-5 minutes, tossing occasionally, until tender-crisp and vibrantly green.

Plating and Presentation:

Spoon a generous helping of the lobster mashed potatoes onto a warmed serving plate. Top with a pan-seared lamb chop. Arrange the asparagus spears alongside the lamb chop for a visually appealing presentation.


  • For Extra Flavor: When searing the lamb chops, add a sprig of fresh rosemary or thyme to the pan for an additional layer of aroma and flavor. Remove the herb sprig before serving.
  • Doneness Preference: Use an instant-read thermometer to ensure your lamb chops are cooked to your desired level of doneness. Here's a guide:
    • 130°F (54°C) - Rare
    • 140°F (60°C) - Medium-rare (most recommended)
    • 150°F (66°C) - Medium
    • 160°F (71°C) - Medium-well
  • Leftovers: Store leftover mashed potatoes and cooked lamb chops in separate airtight containers in the refrigerator for up to 3 days. No need to cook it from scratch again! Simply reheat it gently on the stovetop or in the microwave for another delicious meal. Leftover asparagus is best enjoyed fresh, but can be refrigerated for up to 1 day.

Here's more to enhance your recipe description:

Luxury on a Budget:

Lobster can be a pricey ingredient. To create a more budget-friendly version, consider substituting the lobster with cooked and shredded white fish or smoked salmon. You can also decrease the amount of lobster used and increase the amount of shrimp or crab meat in the mashed potatoes.

Dietary Considerations:

  • Gluten-Free: Ensure all ingredients used are gluten-free certified, particularly the heavy cream if using a store-bought option.
  • Dairy-Free: For a dairy-free alternative, replace the butter and heavy cream in the mashed potatoes with unsweetened cashew cream or a vegan butter alternative. You can also use vegetable broth instead of water when boiling the potatoes.

Elevate the Experience:

  • Sauce Options: Drizzle a touch of lemon butter sauce or a simple herb sauce over the lamb chops for an extra layer of flavor.
  • Garnishes: Elevate your presentation with a sprinkle of fresh chopped herbs like chives, parsley, or tarragon. For a touch of decadence, consider adding a dollop of caviar or lobster roe on top of the mashed potatoes.

Additional Recipe Ideas:

  • Lobster Bisque Starter: For a complete fine-dining experience, consider pairing this main course with a rich and creamy lobster bisque as a starter.
  • Seasonal Vegetables: Swap the asparagus with other seasonal vegetables like green beans, roasted Brussels sprouts, or a medley of roasted root vegetables.