Ingredients:
*For the Lamb Chops:*
8 small lamb chops
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp black pepper
*For the Mashed Potatoes:*
4 large potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
Salt and pepper, to taste
*For the Rosemary Sauce:*
1 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, minced
1/2 cup beef broth
1 tsp fresh rosemary, chopped
1 tsp cornstarch mixed with 2 tbsp water (optional, to thicken)
👩🍳 Directions:
Preheat a skillet over medium-high heat.
Season lamb chops with garlic powder, rosemary, salt, and pepper.
Cook lamb in olive oil for 3–4 minutes per side until seared and cooked to your liking. Remove and rest.
Boil potatoes in salted water until fork-tender (15–20 minutes). Drain, then mash with butter, milk, salt, and pepper.
Make the sauce: In the same skillet, sauté onion and garlic in olive oil. Add beef broth and rosemary. Simmer 5 minutes. Stir in cornstarch slurry if you want a thicker sauce.
Serve lamb chops over mashed potatoes, drizzled with rosemary sauce.