Butter-Basted Garlic Lamb Chops with Velvet Potato Purée

Elle Cresswell

Butter-Basted Garlic Lamb Chops with Velvet Potato Purée

Tender, butter-basted lamb chops infused with roasted garlic, fragrant rosemary and thyme are paired with silky, creamy mashed potatoes to create a meal that's both comforting and effortlessly elegant. Rich in flavour yet surprisingly simple to prepare, this restaurant-worthy dish is perfect for everything from relaxed family dinners to sophisticated entertaining, delivering beautifully cooked lamb and luxurious garlic butter in every bite.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 2 servings

Course: Main Course

Cuisine: British

Calories: 650

Ingredients Equipment Method

Ingredients

Garlic Butter Lamb Chops

4 premium bone-in lamb chops
2 tbsp extra virgin olive oil
4 tbsp unsalted butter
4 garlic cloves finely crushed
1 tsp dried thyme
1 tsp fresh rosemary finely chopped
Sea salt and freshly ground black pepper
Fresh juice of ½ lemon

Velvet Mashed Potatoes

2 large Yukon Gold potatoes peeled and cut into chunks
4 tbsp unsalted butter
60 ml whole milk gently warmed
Sea salt to season

Equipment

Chopping board and sharp chef's knife
Measuring spoons and measuring cups
Large saucepan for boiling the potatoes
Large cast-iron skillet or heavy-based frying pan
Potato masher or whisk for creating silky, smooth mash

Method

Cook the Potatoes

Place the peeled, evenly chopped potatoes into a saucepan of cold, salted water. Bring to the boil, then simmer gently for 15–20 minutes until completely tender. Drain well and return to the warm pan for a minute to remove any excess moisture.

Whip the Potato Purée

Add the butter, warm milk and a generous pinch of sea salt to the potatoes. Mash or whisk until smooth, light and creamy, then cover to keep warm while you prepare the lamb.

Sear the Lamb

Season the lamb chops generously with sea salt and freshly ground black pepper. Heat the olive oil in a large skillet over a medium-high heat and sear the chops for 3–4 minutes on each side, creating a rich golden crust while keeping the centre tender and juicy.

Create the Garlic Butter

Lower the heat slightly and stir the butter, garlic, thyme and rosemary into the pan. As the butter foams, continuously baste the lamb with the fragrant herb butter for about one minute, coating every chop in rich, savoury flavour.

Rest & Plate

Transfer the lamb to a warm plate and leave it to rest for several minutes. Spoon generous servings of the creamy mashed potatoes onto each plate, arrange the lamb chops alongside, then finish with a drizzle of the garlic herb butter and a squeeze of fresh lemon juice before serving.