Ingredients
Method
Instructions
- Start by boiling water for the potatoes. Peel and cut potatoes into one-inch cubes. Prepare broccoli florets and cut butternut squash into bite-sized pieces. Prep work takes just a few minutes.
- Add cubed potatoes to boiling salted water and cook for 12 to 15 minutes until fork-tender. Drain well in a colander to remove excess moisture. Properly salted water ensures better flavor.
- Pat lamb chops dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika. Heat olive oil in a skillet over medium-high heat until shimmering. Add chops and sear for 4 to 5 minutes per side until golden.
- Reduce heat to medium and add butter to the pan. Once foaming, add minced garlic and cook for 30 seconds until fragrant. Baste the lamb chops repeatedly with the garlic butter for 2 to 3 minutes. Finish with fresh parsley.
- Return drained potatoes to the pot off heat. Add butter and milk, then mash until desired consistency. Fold gently for a rustic texture. Taste and adjust seasoning with salt and pepper.
- Toss vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for 15 to 18 minutes, stirring halfway through, until squash is tender and broccoli has golden edges.
Nutrition
Notes
For the best sear on lamb, ensure the meat is completely dry before it hits the hot pan. The mashed potatoes can be made ahead and kept warm. Roast the vegetables simultaneously with the lamb for timing efficiency. A potato ricer creates the smoothest texture, but a regular masher works well too.