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Honey Garlic Glazed Lamb Chops with Creamy Mashed Potatoes

A delicious combination of sweet and savory flavors with tender lamb chops coated in honey garlic glaze, served alongside creamy mashed potatoes and roasted vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Global
Calories: 650
Ingredients Method Notes

Ingredients
  

For the lamb chops
  • 8 pieces lamb loin chops Choose bright red with fine grain and good marbling.
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp butter
  • 1 tsp fresh thyme leaves
For the creamy mashed potatoes
  • 2 lbs potatoes, peeled and cubed
  • 4 tbsp butter
  • 1/2 cup warm milk Using warm milk helps prevent lumps.
For the vegetables
  • 2 cups broccoli florets
  • 2 cups butternut squash, cubed
  • 1 tbsp olive oil
  • 1 tsp fresh thyme

Method
 

Preparation
  1. Toss the butternut squash with olive oil, thyme, salt, and pepper, then spread on a baking sheet and roast at 400°F (200°C) for about 25 minutes until fork-tender.
  2. Steam the broccoli until tender-crisp, about 4-5 minutes.
  3. Boil the peeled and cubed potatoes until fork-tender, about 15-20 minutes. Drain and return to the pot.
  4. Add warm milk and butter to the potatoes and mash until smooth and airy.
Cooking
  1. Season the lamb chops with salt, black pepper, garlic powder, and paprika.
  2. In a hot skillet, heat olive oil and sear the chops for 3-4 minutes per side until browned.
  3. In the same skillet, reduce heat, melt butter, and sauté minced garlic until fragrant.
  4. Stir in honey, soy sauce, and thyme; simmer until thickened, about 2-3 minutes.
Serving
  1. Plate the creamy mashed potatoes, top with glazed lamb chops, and add the roasted butternut squash and steamed broccoli.
  2. Spoon any remaining glaze over the chops.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. Thaw before reheating. Serve with a salad or roasted asparagus for contrast.