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
Test Kitchen Notes
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
for the garlic herb butter and mashed potatoes
butter, softened (spreadable but not really mushy)
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.
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
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.
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.
Serve over mashed potatoes and place a slice of compound butter on the chops.