In a small bowl, combine olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper. Mix well.
Rub the marinade all over the lamb chops, making sure each chop is evenly coated.
Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse into the meat. You can marinate it for up to 2 hours for a more intense flavor.
Step 2: Prepare the Mashed Potatoes
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot.
Add the butter, milk, salt, and pepper. Mash the potatoes until smooth and creamy, adding more milk if necessary to achieve the desired consistency.
Taste and adjust seasoning as needed. Garnish with chopped chives, if desired.
Step 3: Cook the Asparagus
Preheat your grill or grill pan to medium-high heat.
Toss the asparagus with olive oil, salt, and pepper.
Grill the asparagus for 3-4 minutes, turning occasionally, until tender and slightly charred. Remove from heat and set aside.
Step 4: Grill the Lamb Chops
Preheat your grill to medium-high heat.
Grill the lamb chops for 4-5 minutes per side for medium-rare, or longer for your preferred level of doneness.
Once done, remove the lamb chops from the grill and let them rest for 5 minutes before serving.
Squeeze fresh lemon juice over the chops for a burst of brightness.
Step 5: Assemble and Serve
Plate the mashed potatoes, adding a generous serving of lamb chops alongside.
Arrange the grilled asparagus on the plate.
Garnish with extra lemon wedges for a fresh pop of flavor.
Serving and Storage Tips
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