Herb-Crusted Lamb Chops with Red Wine Reduction and Garlic Potato Purée

Ingredients

• 8 pieces lamb chops
• 1 cup olive oil
• 2 tablespoons Dijon mustard
• 1 cup bread crumbs, fresh
• 1 cup parsley, chopped
• 1 cup rosemary, chopped
• 1 cup thyme, chopped
• 2 cloves garlic, minced
• to taste salt
• to taste black pepper, freshly ground

• 1 cup red wine
• 1 cup beef stock
• 2 tablespoons butter, unsalted
• 1 tablespoon shallots, finely chopped

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1 cup heavy cream, warmed
• 4 tablespoons butter, unsalted
• 3 cloves garlic, smashed
• to taste salt
• to taste white pepper, freshly ground

Method

1. 01
   Preheat oven to 400°F (200°C).
2. 02
   Season lamb chops with salt and black pepper. Brush with olive oil and Dijon mustard.
3. 03
   In a bowl, combine bread crumbs, parsley, rosemary, thyme, and garlic. Coat lamb chops in the herb mixture.
4. 04
   Heat a skillet over medium-high heat. Sear lamb chops on each side for 2-3 minutes until golden brown.
5. 05
   Transfer lamb to a baking sheet and roast in the oven for 10-12 minutes for medium-rare.
6. 06
   For the reduction, sauté shallots in a saucepan with butter until soft. Add red wine and reduce by half. Add beef stock and reduce until thickened. Season with salt and pepper.
7. 07
   For potato purée, boil potatoes with garlic until tender. Drain and mash with butter and warm cream. Season with salt and white pepper.
8. 08
   Serve lamb chops with a drizzle of red wine reduction alongside the garlic potato purée.