Glazed Lamb Chops with Mashed Potatoes

Presented by Steak Food Ingredients: For the Lamb Chops: 4-6 lamb chops 2 tbsp olive oil 3 cloves garlic, minced 2 tbsp balsamic vinegar 2 tbsp honey 1 tbsp Dijon mustard 1 tbsp fresh rosemary, chopped (or 1 tsp dried) Salt and pepper to taste Fresh parsley for garnish For the Mashed Potatoes: 4 large russet potatoes, peeled and quartered 4 tbsp unsalted butter 1/2 cup heavy cream (or milk) Salt and pepper to taste Fresh chives or parsley for garnish (optional) Instructions: For the Mashed Potatoes: Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return the potatoes to the pot. Mash the Potatoes: Add the butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and pepper. Cover and keep warm. For the Glazed Lamb Chops: Prepare the Glaze: In a small bowl, whisk together the garlic, balsamic vinegar, honey, Dijon mustard, and rosemary. Season the Lamb Chops: Pat the lamb chops dry with paper towels. Season both sides with salt and pepper. Sear the Lamb Chops: Heat the olive oil in a large skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Add the Glaze: Reduce the heat to medium. Pour the glaze over the lamb chops and cook for an additional 2-3 minutes, spooning the glaze over the chops as they cook. Rest and Serve: Remove the lamb chops from the skillet and let them rest for a few minutes. Serve the lamb chops over a bed of mashed potatoes, drizzled with any remaining glaze from the skillet. Garnish with fresh parsley.