Pan-Seared Lamb Chops with Mashed Potatoes and Sautéed Green Beans

Boil the cubed potatoes in salted water until fork-tender, about 10-15 minutes.
Drain the potatoes, then mash with butter, heavy cream or milk, salt, and pepper.
Keep warm while you prepare the lamb and green beans.
2. Cook the Lamb Chops:
Season the lamb chops generously with salt and pepper.
Heat olive oil in a medium-high skillet. Sear the lamb chops for 2-3 minutes per side until golden brown and tender.
Reduce heat, then add butter, garlic, and a sprig of rosemary or thyme. Spoon the melted butter over the chops for another minute.
Remove the lamb chops from the skillet and set aside.
In the same skillet, pour in balsamic vinegar, honey or brown sugar, and broth. Simmer for 2-3 minutes until the sauce thickens slightly.
Return the lamb chops to the pan, spoon the glaze over them, and cook for another minute to coat them in the sauce.
3. Stir Up the Green Beans:
Heat olive oil in a skillet over medium heat.
Sauté the garlic and onion until fragrant, about 2 minutes.
Add the green beans and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are tender and slightly crispy.
Optional: Sprinkle with chopped almonds or toasted breadcrumbs for added texture.
4. Plate and Serve:
Serve the lamb chops alongside a generous scoop of mashed potatoes and green beans.
Drizzle the lamb chops with any extra glaze and garnish the mashed potatoes with fresh parsley if desired.
Serving and Storage Tips