Lamb Chop Dinner

1: Mix all the dry rub ingredients in a small bowl.

2: Pat the lamb chops dry with a paper towel and coat them evenly with the dry rub. Set aside for 15–20 minutes.

3: In a bowl, mix softened butter, garlic, lemon zest, coriander, rosemary, chili flakes, olive oil, salt, and pepper. Set aside for later use.

4: Heat a skillet over medium-high heat and drizzle with olive oil.

5: Sear the lamb chops for 3–4 minutes on each side until they develop a golden-brown crust.

6: Add the butter garlic paste to the pan, and baste the lamb chops with the melted butter for an additional 1–2 minutes.

7: Remove from the heat and let the lamb chops rest for 5 minutes before serving.

8: To the pan, add olive oil and sauté Brussels sprouts until cooked. Season according to your preference.

9: In the same pan, add chopped shallots and the remaining butter paste along with white wine and sauté for 3–4 minutes.

10: Boil the cubed potatoes in salted water until tender (about 15–20 minutes).

11: Drain and mash the potatoes until smooth. Add heavy cream, butter, salt, and pepper to taste. Mix well and set aside.

12: Plate mashed potatoes along with Brussels sprouts and cook lamb chop, adding the melted butter garlic sauce over the top.