Grilled Double-Cut Lamb Chops, Green Garlic Herb Butter, Green Garlic Mashed Potatoes

By • June 12, 2010 • 7 Comments


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Author Notes: This was dinner tonight.

Have your butcher french the ribs, if you prefer that look. I like to nibble on those crispy bits along the bone, so I skip this step. - mrslarkin
mrslarkin

Food52 Review: Each component of this – the flavored butter, the potatoes and the lamb chops – is a winner in its own right. Mashed potatoes made with baked russets are so good!! We used 1/2 cup of cream and 1/4 cup of crème fraiche, which were plenty. The green garlic and fresh thyme add just the right touch of flavor to the spuds. The compound butter, with its bright lemon flavor and the same herbs used to marinate the lamb, really makes the dish special. Here’s a great example of a whole being much greater than the sum of its parts. Thanks, mrslarkin, for another first-rate dinner!! - AntoniaJames
A&M

Serves 4

for the garlic herb butter and mashed potatoes

  • 4 tablespoons butter, softened (spreadable but not really mushy)
  • 1 green garlic or 1 small garlic clove, minced
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme
  • sea salt or kosher salt
  • fresh cracked black pepper
  • 4 russet potatoes
  • 6 tablespoons unsalted butter, cut into chunks
  • 3 green garlic, or 1 fat garlic clove, minced
  • 2 sprigs fresh thyme, leaves stripped
  • 1/2 cup crème fraiche
  • 1 cup heavy cream or half and half
  • Sea salt or kosher salt
  • fresh cracked black pepper
  1. In a medium bowl, mash together first 5 ingredients. Add salt and pepper to taste. Spoon onto plastic wrap. Gently form into a small log. Refrigerate until firm.
  2. Bake or microwave potatoes. When done, slice in half and carefully scoop out insides. Place in a large bowl. Add butter, garlic, thyme, crème fraiche and cream and stir to combine. Add salt and pepper to taste. Add more cream if you like your mashed taters looser. Keep warm, or reheat gently when serving.

For the lamb chops

  • 4 double-cut lamb chops (8 ribs total)
  • olive oil
  • sea salt or kosher salt
  • fresh cracked black pepper
  • 8 sprigs fresh thyme
  • 4 small sprigs fresh rosemary
  • 8 thin slices lemon
  • 4 garlic cloves, slivered
  • pinch of dried lavender (optional)
  1. Place the chops in a shallow casserole dish. Drizzle with olive oil. Salt and pepper well. Sprinkle thyme, rosemary, lemon, garlic and lavender. Turn chops over a few times to coat evenly. If you have time, cover in plastic and place in fridge for 30 minutes. Take chops out and let chops sit at room temperature for 20 minutes.
  2. Heat a grill or ridged grill pan to medium. Place chops over direct heat and cook for about 5 minutes per side, or until done to your liking.
  3. Serve over mashed potatoes and place a slice of compound butter on the chops.

Tags: Entrees

Comments (7) Questions (2)

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12 months ago dymnyno

Lemon and rosemary are a great combo and this looks very delicious!

Fineculinary-1362411278_600

about 1 year ago FINE CULINARY

I love this entire recipe combination and can't wait to try it!

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Great! Hope you like it.

Dsc_0048b

almost 3 years ago healthierkitchen

Yum! Check out whole foods cooking site if you're interested- spring lamb contest next week.

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks hk! Will go check out the WF site too. :)

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you so much for testing this recipe, AJ, and I'm especially glad you enjoyed it!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

For the garlic herb butter, step 1 should say "...mash together first 5 ingredients. Salt and pepper to taste...." Sorry 'bout that!