Fresh parsley for garnish
For the Mashed Potatoes:
4 large russet potatoes, peeled and quartered
4 tbsp unsalted butter
1/2 cup heavy cream (or milk)
Salt and pepper to taste
Fresh chives or parsley for garnish (optional)
Instructions:
For the Mashed Potatoes:
Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return the potatoes to the pot.
Mash the Potatoes: Add the butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and pepper. Cover and keep warm.
For the Glazed Lamb Chops:
Prepare the Glaze: In a small bowl, whisk together the garlic, balsamic vinegar, honey, Dijon mustard, and rosemary.
Season the Lamb Chops: Pat the lamb chops dry with paper towels. Season both sides with salt and pepper.
Sear the Lamb Chops: Heat the olive oil in a large skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness.
Add the Glaze: Reduce the heat to medium. Pour the glaze over the lamb chops and cook for an additional 2-3 minutes, spooning the glaze over the chops as they cook.
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