Braised Lamb Chops with Creamy Mashed Potatoes

Ingredients:

For the Braised Lamb Chops:

4 lamb chops

2 tbsp olive oil

1 small onion, finely chopped

3 garlic cloves, minced

1 cup beef or chicken broth

1/2 cup red wine (optional, can substitute with more broth)

1 tbsp tomato paste

1 tsp rosemary (fresh or dried)

1 tsp thyme (fresh or dried)

Salt and black pepper, to taste

For the Creamy Mashed Potatoes:

4 large potatoes, peeled and cubed

1/2 cup heavy cream

1/4 cup unsalted butter

Salt and black pepper, to taste

Optional: Chopped parsley for garnish

Steps:

For the Lamb Chops:

Sear the Lamb Chops:

Season lamb chops with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the lamb chops for 2–3 minutes per side until browned. Remove and set aside.

Sauté Aromatics:

In the same skillet, reduce heat to medium and add chopped onions and garlic. Cook until softened and fragrant, about 3 minutes.

Deglaze the Pan:

Stir in tomato paste, then pour in broth and red wine (if using), scraping up any browned bits from the bottom of the skillet.

Add Herbs and Braise:

Add rosemary and thyme. Return the lamb chops to the skillet, cover, and reduce heat to low. Simmer for 45 minutes to 1 hour, or until the lamb is tender and infused with the sauce.

For the Creamy Mashed Potatoes:

Cook the Potatoes:

Boil the cubed potatoes in salted water for 15–20 minutes, or until fork-tender. Drain well.

Mash and Cream:

Mash the potatoes with butter and heavy cream until smooth and creamy. Season with salt and pepper to taste.

Serve:

Plate the mashed potatoes and top with braised lamb chops.