Herb-Crusted Lamb Chops with Truffle Mashed Potatoes and Red Wine Reduction

Ingredients

• 8 pieces lamb chops
• 2 tablespoons olive oil
• 1 cup breadcrumbs, fresh
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped
• 3 cloves garlic, minced
• Salt and pepper

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 cup heavy cream, warmed
• 1 cup butter, softened
• 1 tablespoon truffle oil
• Salt

• 1 cup red wine
• 1 cup beef stock, low sodium
• 1 tablespoon honey
• 1 tablespoon butter, chilled

Method

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   Season the lamb chops with salt and pepper, then sear them in a hot pan with olive oil until browned on both sides. Set aside.
3. 03
   In a bowl, combine breadcrumbs, parsley, mint, and minced garlic. Press this mixture onto the lamb chops to form a crust.
4. 04
   Place the crusted lamb chops on a baking sheet and roast in the oven for 10-12 minutes for medium-rare.
5. 05
   For the mashed potatoes, boil the potatoes in salted water until tender. Drain and return to the pot.
6. 06
   Mash the potatoes with heavy cream, butter, and truffle oil until smooth. Season with salt to taste.
7. 07
   In a small saucepan, combine red wine, beef stock, and honey. Simmer until reduced by half.
8. 08
   Finish the red wine reduction by whisking in chilled butter until the sauce is glossy.
9. 09
   To serve, place a generous scoop of truffle mashed potatoes on the plate, arrange the lamb chops on top, and drizzle with red wine reduction.