LAMB CHOPS OVER LOBSTER MASH WITH ASPARAGUS FEAST
Asparagus:
1 bunch asparagus, trimmed
2 tbsp olive oil
Salt and black pepper to taste
Lemon wedges (for serving)
Instructions:
Marinate the Lamb Chops:
In a bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
Rub this mixture over the lamb chops and marinate for at least 30 minutes.
Cook the Lobster Mash:
Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
While the potatoes cook, steam or boil the lobster tails for 5-7 minutes, until the shells turn bright red. Remove the meat and chop it into small pieces.
Mash the potatoes with heavy cream, butter, Parmesan cheese, salt, and black pepper until smooth.
Fold in the chopped lobster meat and keep warm.
Cook the Lamb Chops:
Heat a skillet over medium-high heat and add the marinated lamb chops.
Sear for 3-4 minutes per side, or until cooked to your preferred doneness.
Remove from the skillet and let rest for 5 minutes.
Roast the Asparagus:
Preheat oven to 400°F (200°C).
Toss the asparagus with olive oil, salt, and black pepper.
Arrange on a baking sheet and roast for 10-12 minutes, or until tender-crisp.
Assemble the Feast:
