You will need:

For the lamb chops:

– 8 lamb chops

– 2 tbsp olive oil

– 2 cloves garlic, minced

– 1 tbsp fresh rosemary, chopped

– 1 tbsp fresh thyme, chopped

– Salt and pepper to taste

For the lobster mash:

– 2 large potatoes, peeled and diced

– 1/2 cup heavy cream

– 1/4 cup unsalted butter

– 1 cup cooked lobster meat, chopped

– Salt and pepper to taste

– 1 tbsp fresh chives, chopped (for garnish)

For the asparagus:

– 1 bunch asparagus, trimmed

– 1 tbsp olive oil

– Salt and pepper to taste

– 1 lemon, cut into wedges (for serving)

Directions:

1. Preheat your oven to 400°F (200°C).

2. **For the lamb chops**: In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Rub this mixture all over the lamb chops.

3. Heat a large skillet over medium-high heat. Sear the lamb chops for 2-3 minutes on each side until browned. Transfer the skillet to the preheated oven and roast for 6-8 minutes, or until the lamb reaches your desired doneness. Remove from the oven and let rest.

4. **For the lobster mash**: In a large pot, cover the diced potatoes with water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Drain and return to the pot.

5. Add the heavy cream and butter to the potatoes. Mash until smooth and creamy. Gently fold in the chopped lobster meat. Season with salt and pepper to taste. Keep warm.

6. **For the asparagus**: Place the asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 12-15 minutes, or until tender and slightly crispy.

7. To serve, place a generous scoop of lobster mash on each plate. Top with 2 lamb chops. Arrange the roasted asparagus on the side.

8. Garnish with fresh chives and lemon wedges. Serve immediately and enjoy your Lamb Chops over Lobster Mash with Asparagus!

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Calorie Count per serving: 600 kcal Serving Size: 4 servings