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Ingrédients
For the Lamb Chops:
8 lamb chops
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons fresh rosemary, chopped
Salt and pepper to taste
For the Lobster Mash:
2 lobster tails
4 large potatoes, peeled and chopped
1/2 cup heavy cream
1/4 cup butter
Salt and pepper to taste
For the Asparagus:
1 bunch asparagus, trimmed
1 tablespoon olive oil
Salt and pepper to taste
Lemon wedges (for garnish)
Directions:
1 Prepare the Lamb Chops:
Season the lamb chops with minced garlic, chopped rosemary, salt, and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear the lamb chops for 3-4 minutes on each side until they reach desired doneness.
Remove from skillet and let rest.
2 Cook the Lobster Tails:
Bring a pot of water to a boil and cook the lobster tails for 8-10 minutes, or until shells turn bright red.
Remove lobster meat from shells and chop finely.
3 Make the Mashed Potatoes:
Boil potatoes in a large pot of salted water until tender, about 15-20 minutes.
Drain and return potatoes to the pot.
Add heavy cream, butter, salt, and pepper. Mash until smooth.
Fold in chopped lobster meat.
4 Prepare the Asparagus:
Preheat oven to 400°F (200°C).
Toss asparagus with olive oil, salt, and pepper.
Arrange on a baking sheet and roast for 12-15 minutes until tender.
5 Assemble the Dish:
Plate a generous scoop of lobster mashed potatoes in the center.
Arrange lamb chops around the mash.
Place roasted asparagus on the side.
Garnish with lemon wedges.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 650 kcal | Servings: 4 servings
