Grilled Lamb Chops with Green Garlic Herb Butter and Green Garlic Mashed Potatoes

For the garlic herb butter and mashed potatoes

  • 4 tablespoons butter, softened (spreadable but not really mushy)
  • 1 green garlic or 1 small garlic clove, minced
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme
  • sea salt or kosher salt
  • fresh cracked black pepper
  • 4  potatoes
  • 6 tablespoons unsalted butter, cut into chunks
  • 3 green garlic, or 1 fat garlic clove, minced
  • 2 sprigs fresh thyme, leaves stripped
  • 1/2 cup crème fraiche
  • 1 cup heavy cream or half and half
  • Sea salt or kosher salt
  • fresh cracked black pepper

In a medium bowl, mash together first 5 ingredients. Add salt and pepper to taste. Spoon onto plastic wrap. Gently form into a small log. Refrigerate until firm. Bake or microwave potatoes. When done, slice in half and carefully scoop out insides. Place in a large bowl. Add butter, garlic, thyme, crème fraiche and cream and stir to combine. Add salt and pepper to taste. Add more cream if you like your mashed taters looser. Keep warm, or reheat gently when serving.

For the lamb chops

  • 4 double-cut lamb chops (8 ribs total)
  • olive oil
  • sea salt or kosher salt
  • fresh cracked black pepper
  • 8 sprigs fresh thyme
  • 4 small sprigs fresh rosemary
  • 8 thin slices lemon
  • 4 garlic cloves, slivered
  • pinch of dried lavender (optional)

Place the chops in a shallow casserole dish. Drizzle with olive oil. Salt and pepper well. Sprinkle thyme, rosemary, lemon, garlic and lavender. Turn chops over a few times to coat evenly. If you have time, cover in plastic and place in fridge for 30 minutes. Take chops out and let chops sit at room temperature for 20 minutes.  Heat a grill or ridged grill pan to medium. Place chops over direct heat and cook for about 5 minutes per side, or until done to your liking.  Serve over mashed potatoes and place a slice of compound butter on the chops.


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