Pan-Seared Garlic & Rosemary Lamb Chops with Brown Butter Mash

and Aussie Café Garnishes

Ingredients:

8 lamb loin chops

4 cloves garlic, smashed

3 tablespoons butter

2 tablespoons olive oil

2 sprigs fresh rosemary

1 teaspoon sea salt

1/2 teaspoon cracked black pepper

For the mashed potatoes:

1 kg potatoes, peeled and cubed

1/2 cup warm cream

3 tablespoons butter

Salt to taste

Café-style garnishes (optional but trending):

Brown butter drizzle

Crispy sage leaves

Roasted macadamia dust

Caramelized onion jam

Charred garlic cloves

Crispy rosemary-garlic crumbs

Slow-roasted cherry tomatoes

Fresh thyme sprigs

Directions:

Bring potatoes to a boil in salted water. Cook until fork-tender, then drain and mash with butter and warm cream until smooth. Season and keep warm.

Pat lamb chops dry and season generously with salt and pepper.

Heat olive oil in a heavy skillet over medium-high heat. Add lamb chops and sear for 2–3 minutes per side until golden.

Add butter, garlic, and rosemary to the pan. Baste lamb continuously until cooked to desired doneness. Remove and rest.

In the same pan, allow butter to brown lightly for a nutty jus.

Plate mashed potatoes, top with lamb chops, spoon over brown butter jus, and finish with preferred café garnishes.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 620 kcal | Servings: 4 servings