Grilled Lamb Chops with Mashed Potatoes & Broccoli

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When you’re craving a dinner that’s elevated yet approachable, these Grilled Lamb Chops with Mashed Potatoes & Broccoli deliver. Juicy, well-seasoned lamb chops are grilled to perfection, served alongside a creamy bed of mashed potatoes and vibrant steamed broccoli. It’s a balanced plate of luxury and comfort—ideal for a special weeknight, date night, or family dinner.

Why You’ll Love This Recipe

• Tender lamb chops with a savory char and herb-rich flavor.
• Silky mashed potatoes that soak up the juices beautifully.
• Bright, crisp broccoli for freshness and color.
• One main dish that feels special but comes together without fuss.
• Perfect for entertaining or impressing without being overly complicated.

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Ingredients You’ll Need

For the Lamb Chops

• 4 lamb chops (about 1-inch thick each)
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh rosemary (or ½ tsp dried)
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt & freshly ground black pepper

For the Mashed Potatoes

• 2 lb (≈ 900 g) potatoes (Yukon Gold or Russet), peeled and cut into chunks
• ¼ cup milk (warm)
• 3 Tbsp unsalted butter
• Salt & pepper, to taste
• (Optional) 1 Tbsp sour cream or cream cheese for extra creaminess

For the Broccoli

• 1 head of broccoli (or 2 cups florets), washed and trimmed
• 1 Tbsp olive oil
• Salt & pepper
• (Optional) Lemon slice or zest for brightness

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Instructions

1. Prep & Mash the Potatoes

• Place potato chunks into a pot of cold, salted water. Bring to a boil and cook until fork-tender (~12-15 minutes).
• Drain and return to pot. Add warm milk, butter, and (optional) sour cream/cream cheese. Mash until smooth and creamy. Season with salt and pepper. Keep warm.

2. Prep the Broccoli

• While potatoes cook, toss broccoli florets with olive oil, salt, and pepper.
• Steam or blanch: place in steamer basket over boiling water ~4-5 minutes until bright green and tender-crisp. Alternatively, roast at 425 °F (220 °C) for ~10 minutes. If desired, finish with a splash of lemon juice or fresh zest.

3. Season & Grill the Lamb Chops

• Preheat your grill (or grill pan) to medium-high heat (~400 °F / 200 °C).
• Pat lamb chops dry. Rub with olive oil, minced garlic, rosemary, thyme, salt and pepper.
• Place chops on hot grill. Cook about 4-5 minutes on first side without moving until a good char develops. Flip and cook approximately 3-5 minutes more for medium-rare to medium (adjust time based on thickness).
• Remove from heat and let rest ~3 minutes (this helps retain the juices).

4. Plate & Serve

• On each plate, spoon a generous portion of mashed potatoes.
• Arrange a grilled lamb chop beside or atop the mash.
• Add a portion of the steamed broccoli.
• Drizzle any juices from the resting lamb over the plate. Add extra herb sprigs or lemon wedge for garnish. Serve immediately.

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You Must Know

• Use lamb chops that are similar in thickness for even grilling.
• Let lamb rest after grilling so the juices redistribute—this improves tenderness.
• For smoother mashed potatoes, warm the milk before adding and mash while hot.
• Don’t overcook broccoli; it should retain a slight bite and vibrant color.
• Keep grill area clean and oil the grates to prevent sticking of the lamb.

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Storage Tips

• Store leftover lamb chops and mashed potatoes separately in airtight containers in the fridge for up to 2 days.
• Reheat lamb gently in a moderate oven (~325 °F / 160 °C) for a few minutes.
• Reheat mashed potatoes with a splash of milk in microwave or stovetop for best texture.
• Broccoli is best eaten fresh but can be lightly sautéed next day for a quick side.

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Ingredient Substitutions

• For milder flavor, use pork chops instead of lamb but adjust cooking time accordingly.
• Swap Yukon Gold potatoes with sweet potatoes for variation in flavor and color.
• Use cauliflower florets instead of broccoli for a slightly different vegetable option.
• Replace butter in mash with olive oil for dairy-free version.

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Serving Suggestions

• Pair this meal with a side of garlic bread or dinner rolls.
• Serve with a light red wine (like Pinot Noir) or a crisp white (like Sauvignon Blanc) depending on preference.
• Add a simple side salad (mixed greens, vinaigrette) for extra freshness on the plate.
• For dessert, try something light like lemon sorbet to balance the richness of the lamb and potatoes.

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Pro Tips

• Pre-slice the potatoes into even pieces for faster, uniform cooking.
• Use a meat thermometer to ensure lamb chops are cooked to your preferred doneness (e.g., 135 °F / 57 °C for medium-rare).
• If your grill has a hotter and cooler zone, move the chops to the cooler zone for the final minute if they are browning too fast.
• After mashing, keep the potatoes warm by covering the pot with a lid or setting in a low oven until ready to plate.

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Frequently Asked Questions

→ Can I cook the lamb chops in a skillet instead of the grill?
Yes—heat a heavy skillet (cast iron) over medium-high heat, sear chops 3-4 minutes per side, then reduce heat to medium and cook until desired doneness.

→ Can I make the mashed potatoes ahead of time?
Yes—prepare, cool, and refrigerate. Reheat with a splash of milk and butter just before serving to restore creaminess.

→ What if my broccoli turns mushy?
It likely was overcooked. Next time shorten the steaming/roasting time and aim for tender-crisp texture.

→ How do I know when lamb is done?

For medium-rare, internal temperature should read ~135 °F (57 °C); for medium ~145 °F (63 °C). Remove the meat slightly earlier, as it will continue cooking while resting.

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✨ These Grilled Lamb Chops with Mashed Potatoes & Broccoli bring together rich flavor, creamy comfort, and vibrant veggies in a single plate—ideal for when you want a home-cooked meal that really stands out.

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