Grilled Double-Cut Lamb Chops with Green Garlic Herb Butter & Mashed Potatoes
Fire up the grill for juicy double-cut lamb chops topped with fragrant green garlic herb butter, served alongside silky green garlic mashed potatoes.
Grilled Double-Cut Lamb Chops with Green Garlic Herb Butter & Green Garlic Mashed Potatoes
This dish celebrates the arrival of spring by bringing together robust grilled double-cut lamb chops, a vibrantly aromatic green garlic herb butter, and creamy, delicate green garlic mashed potatoes. Whether you’re aiming to impress at a holiday gathering or simply want a seasonal twist on classic comfort food, this recipe delivers on both flavor and elegance.
Why Choose Double-Cut Lamb Chops?
Double-cut lamb chops are essentially two rib chops left intact, creating a thicker piece of meat ideal for grilling. The double thickness helps the chop stay juicy, developing a gorgeous charred crust while remaining tender and rosy inside.
What is Green Garlic?
Green garlic appears during spring and early summer and is essentially immature garlic—the young plant before it fully grows its papery bulb. Its flavor is gentler than mature garlic, with fresh, oniony notes. Both the pale green and white parts are edible, adding a subtle, savory quality to dishes.
Recipe Overview
| Serves | Prep Time | Cook Time |
|---|---|---|
| 4 | 30 Minutes (plus marinating time) | 45 Minutes |
Ingredients
- For the Green Garlic Herb Butter:
- 1 stick (8 tablespoons) unsalted butter, softened
- 2-3 stalks green garlic, finely minced (white and pale green parts)
- 2 tablespoons fresh thyme leaves, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon lemon zest
- Kosher salt and freshly ground black pepper, to taste
- For the Green Garlic Mashed Potatoes:
- 2 pounds Yukon Gold potatoes
- 3 tablespoons unsalted butter
- 2 stalks green garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/2 cup crème fraîche
- 1/4 – 1/2 cup heavy cream (to desired consistency)
- Kosher salt and freshly ground black pepper, to taste
- For the Grilled Double-Cut Lamb Chops:
- 8 double-cut lamb rib chops (about 1 1/2 to 2 inches thick)
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons lemon zest
- 2 cloves garlic, minced
- 1/2 teaspoon dried lavender flowers (optional)
Step-by-Step Instructions
1. Prepare the Green Garlic Herb Butter
This compound butter brings a burst of fresh herbs and mellow garlic flavor to the finished lamb.
- In a medium bowl, combine the softened butter, minced green garlic, thyme, parsley, and lemon zest. Mix thoroughly until all the ingredients are evenly distributed.
- Season with salt and pepper to taste.
- Spoon the mixture onto a sheet of plastic wrap, then roll and form into a tight log.
- Twist the ends to secure and refrigerate until firm (minimum 30 minutes).
2. Make the Mashed Potatoes
Creamy mashed potatoes are the ultimate comfort side, and green garlic adds a subtle depth of flavor.
- Bake or microwave the potatoes until soft. If baking, preheat the oven to 400°F and roast potatoes until a fork slides in easily (about 45 minutes). If microwaving, pierce potatoes, place on a plate, and cook until fully tender.
- While potatoes are cooking, melt 3 tablespoons butter in a skillet over medium heat. Add minced green garlic and thyme, sauté until fragrant and soft, 2-3 minutes. Do not let the garlic brown.
- Once the potatoes are cool enough to handle, slice them in half and scoop out the insides into a large bowl.
- Add the sautéed green garlic and thyme mixture, plus the remaining butter, crème fraîche, and half the cream. Mash until smooth, then stir in additional cream to reach the desired consistency.
- Season generously with salt and pepper.
3. Marinate the Lamb Chops
This simple marinade infuses the lamb with herby brightness and a hint of citrus.
- Pat the lamb chops dry and place in a shallow casserole or large dish.
- Drizzle with olive oil. Turn to coat.
- Sprinkle both sides of the chops with kosher salt and black pepper.
- Scatter the thyme, rosemary, lemon zest, minced garlic, and lavender over the chops. Turn a few times to ensure even coating.
- If time allows, cover with plastic wrap and refrigerate for 30 minutes, then allow the chops to come to room temperature for 20 minutes before grilling. This marinating time helps the flavors permeate the meat.
4. Grill the Lamb Chops
For perfectly finished chops, use medium heat for a deep sear and tender, moist interior.
- Preheat a grill, grill pan, or ridged skillet to medium heat.
- When hot, place the chops over direct heat. Cook about 5 minutes per side for medium-rare (internal temperature 130–135°F), adjusting time for thicker or thinner chops or desired doneness.
- Flip once halfway through cooking, and resist the urge to move the chops frequently; a good sear will keep juices inside.
- Remove from the grill and let rest for a few minutes before serving (this allows internal juices to redistribute).
5. Serve
- Spoon a generous bed of mashed potatoes on each plate.
- Top with a grilled chop.
- Slice off a disk of chilled green garlic herb butter and place it atop the hot lamb chop. The butter will melt into the meat, infusing it with flavor.
- Serve immediately and enjoy the springtime aroma!
Troubleshooting & Tips
- Selecting Lamb: Double-cut lamb chops are thicker and more forgiving on the grill. Ask your butcher for rib chops cut two bones thick, or use single chops if preferred but reduce grill time accordingly.
- Doneness: Lamb is at its juiciest cooked to medium-rare—use an instant-read thermometer for accuracy. For medium, cook slightly longer; decrease for rare.
- Herb Selection: If green garlic is not available, substitute with 2–3 cloves young garlic plus a handful of chopped scallion or leeks for mildness.
- Butter Customization: Compound butter can be made ahead and frozen for up to 1 month. Slice portions as needed for grilled meats or vegetables.
- Cooking Potatoes: Baking the potatoes yields a fluffier mash, while boiling or microwaving is quicker. Mash while warm for best texture.
Variations & Serving Suggestions
- Swap the Sides: Substitute sweet potatoes or parsnips for Yukon Golds for a different flavor base.
- Spice It Up: Add a pinch of red pepper flakes or smoked paprika to either the herb butter or the lamb marinade for a subtle kick.
- Sauce Variation: Drizzle with a vibrant green chimichurri or yogurt-based sauce as an alternative finishing touch.
Nutritional Overview (per serving, approximate)
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| 675 | 37g | 43g | 36g |
Note: Nutrition may vary based on exact portions and ingredient brands.
Frequently Asked Questions (FAQs)
Q: Can I substitute regular garlic for green garlic?
A: Yes, substitute with fresh young garlic or use a mix of mature garlic and scallions for a gentle flavor. Adjust quantities as regular garlic is sharper.
Q: How far ahead can I make the herb butter?
A: Herb butter can be prepared up to a week in advance and stored, tightly wrapped, in the refrigerator. For longer storage, freeze for up to 1 month.
Q: What if I only have single-cut chops?
A: Single-cut lamb chops cook faster; grill 2–3 minutes per side for medium-rare, increasing slightly for thicker pieces.
Q: Can the mashed potatoes be made ahead?
A: Yes, the potatoes can be mashed and kept warm over a low water bath or reheated gently with added cream to restore consistency. Stir before serving for maximum creaminess.
Q: What other herbs could I use?
A: Try chives, tarragon, or dill in the herb butter or potato mash for unique seasonal twists.
Chef’s Pro Tips
- For even cooking, bring lamb chops to room temperature before grilling.
- Rest the meat after grilling to keep it tender and juicy.
- For extra depth, add a teaspoon of whole-grain mustard to the herb butter mixture.
- Garnish with extra chopped herbs and a sprinkle of flaky sea salt just before serving for a restaurants-style finish.
Suggested Pairings
- Wine: An earthy Pinot Noir or robust Syrah complements the rich lamb and herbal notes.
- Vegetables: Asparagus, snap peas, or sautéed greens make excellent seasonal sides.
- Salad: A simple arugula or mint salad brightens the dish and balances its richness.
Seasonal Cooking Reflections
Spring is the perfect time to experiment with younger, more delicate ingredients like green garlic. This recipe highlights how slightly changing the allium in a classic comfort food can transform the overall flavor profile, adding vibrancy without overwhelming the palate. Enjoy this dish to celebrate both special occasions and everyday moments when seasonal produce is in abundance.
