Seared Lamb Chops with Loaded Mashed Potatoes
Seared Lamb Chops with Loaded Mashed Potatoes
Ingredients
For the Seared Lamb Chops
- 8 frenched lamb chops, about 1 1/2 inches thick
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped, for garnish
For the Loaded Mashed Potatoes
- 2 1/2 pounds Russet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk, warmed
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese, shredded, plus more for topping
- 6 bacon, strips, cooked crispy and crumbled
- 1/4 cup green onions, thinly sliced, plus more for topping
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the Potatoes: Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
Cook the Bacon: While potatoes are cooking, cook bacon strips in a large skillet over medium heat until crispy. Remove bacon, drain on paper towels, and crumble once cool. Reserve 1 tablespoon of bacon fat in the skillet if desired for searing lamb, or discard.
⏱️ 8 min
- 3
Prepare the Lamb Chops: Pat lamb chops dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, and paprika. Season both sides of the lamb chops generously with the spice mixture.
⏱️ 5 min
- 4
Mash the Potatoes: Drain the cooked potatoes thoroughly. Return them to the hot pot. Add melted butter, warmed milk, and sour cream. Mash with a potato masher until smooth and creamy. Stir in 1 1/2 cups shredded cheddar cheese, most of the crumbled bacon (reserve some for garnish), and most of the sliced green onions (reserve some for garnish). Season with salt and pepper to taste. Keep warm.
⏱️ 7 min
- 5
Sear the Lamb Chops: Heat the same skillet (with or without bacon fat) over medium-high heat. Add olive oil (or bacon fat). Once shimmering, carefully place lamb chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or longer for desired doneness.
⏱️ 10 min
- 6
Rest and Serve: Remove lamb chops from the skillet and transfer to a cutting board. Tent loosely with foil and let rest for 5 minutes. This allows the juices to redistribute.
⏱️ 5 min
- 7
Plate and Garnish: Divide the loaded mashed potatoes among 4 plates. Top with remaining shredded cheddar cheese, crumbled bacon, and sliced green onions. Place 2 lamb chops alongside each serving of potatoes. Garnish lamb chops with fresh chopped parsley or chives. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Seared Lamb Chops with Loaded Mashed Potatoes
Ingredients
For the Seared Lamb Chops
- 8 frenched lamb chops, about 1 1/2 inches thick
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped, for garnish
For the Loaded Mashed Potatoes
- 2 1/2 pounds Russet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk, warmed
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese, shredded, plus more for topping
- 6 bacon, strips, cooked crispy and crumbled
- 1/4 cup green onions, thinly sliced, plus more for topping
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the Potatoes: Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
Cook the Bacon: While potatoes are cooking, cook bacon strips in a large skillet over medium heat until crispy. Remove bacon, drain on paper towels, and crumble once cool. Reserve 1 tablespoon of bacon fat in the skillet if desired for searing lamb, or discard.
⏱️ 8 min - 3
Prepare the Lamb Chops: Pat lamb chops dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, and paprika. Season both sides of the lamb chops generously with the spice mixture.
⏱️ 5 min - 4
Mash the Potatoes: Drain the cooked potatoes thoroughly. Return them to the hot pot. Add melted butter, warmed milk, and sour cream. Mash with a potato masher until smooth and creamy. Stir in 1 1/2 cups shredded cheddar cheese, most of the crumbled bacon (reserve some for garnish), and most of the sliced green onions (reserve some for garnish). Season with salt and pepper to taste. Keep warm.
⏱️ 7 min - 5
Sear the Lamb Chops: Heat the same skillet (with or without bacon fat) over medium-high heat. Add olive oil (or bacon fat). Once shimmering, carefully place lamb chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or longer for desired doneness.
⏱️ 10 min - 6
Rest and Serve: Remove lamb chops from the skillet and transfer to a cutting board. Tent loosely with foil and let rest for 5 minutes. This allows the juices to redistribute.
⏱️ 5 min - 7
Plate and Garnish: Divide the loaded mashed potatoes among 4 plates. Top with remaining shredded cheddar cheese, crumbled bacon, and sliced green onions. Place 2 lamb chops alongside each serving of potatoes. Garnish lamb chops with fresh chopped parsley or chives. Serve immediately.
⏱️ 5 min