Rosemary & Thyme Lamb Chops, Asparagus & Mashed Potatoes For Dummies

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Cooking’s not the easiest of tasks and it can get real fatal real fast if you don’t know what you’re doing. But there’s just something about a home-cooked meal that you can’t get from eating take-out, even if it was delivered from a fancy place. Whether it’s a gesture to a special someone or a date for one (masturdate), cooking at home can be a fun and leave you feeling healthy and accomplished afterwards.

I am in no way a chef but I’d like to call myself an “experienced cook in easy eats” and this recipe is catered to all those who want to cook but don’t want to go overboard with the whole process. It uses the least amount of ingredients and utensils for the best possible results. And therefore I present to you, my dear cooking dummy, an easy fancy Lamb Chop Dinner! (with video help courtesy of my snapchat @kehanli)

On the menu today are rosemary & thyme lamb chops, with a side of asparagus and mashed potatoes.

Medium sized pot
Fry pan
Small blender/food processor
Optional: Potato Masher


1 garlic clove, crushed
1 tablespoon of fresh rosemary leaves
1 teaspoon of fresh thyme leaves
2 table spoons of olive oil
4 lamb chops
1 bunch of asparagus
3 potatoes (classic Idaho)
lots of butter
salt and pepper, as needed 


Prep the lamb chops for marination
Step 1: Toss the garlic, rosemary, thyme, and olive oil all in a blender or food processor to make a paste. I used a magic bullet for this and it got the job done, but make sure your blades are small enough to actually blend the tiny little leaves.
Step 2: Rub the paste all over your chops and throw them in the fridge to marinate for 1 hr.

Make the Mash
Step 3: Boil a big enough pot of water to submerge all your potatoes.
Step 4: Peel and cut your potatoes into 4 quarters and toss them into the boiling pot.

Cook the asparagus
Step 5: Wash your asparagus and cut/break off the woody bottom end. I like to leave them whole but feel free to cut them into pieces.
Step 6: Heat up a fry pan with olive oil (or butter for a creamier taste) and fry your asparagus, adding salt and pepper as needed. Take them out and plate ‘em.

Mash the Potatoes
Step 7: When your potatoes are soft and slightly mushy, drain out the water and mash them with a potato masher. If you don’t have a masher, you can use two forks, one in each hand. The mash doesn’t come out as fluffy but they're more ~textured~ if you’re into that.
Step 8: Add butter. I usually do about 4-5 table spoons for 3 potatoes but add as little or as much as you want. No judgement here. Sometimes I add some pepper in the pot too.

Fry the chops
Step 9: Take your lambs out of the fridge after the hour and let them warm up to room temperature for about 20 minutes.
Step 10: Heat up your fry pan with some butter, I used a cast iron skillet but up to you, until its hot and sizzling.
Step 11: Add your chops and sear for about 2 minutes until its browning. Flip them and cook for another 3 minutes for medium rare.
Step 12: Remove from pan and add to plate.

Step 13: Scoop your mash and make everything all nice on your plate and voila, fancy dinner for two (or fancy dinner and next-day lunch for one). Clearly this step wasn’t my biggest concern but go wild.

aviv and ibb
Alice Li
Originally from Vancouver, Alice is currently a student at NYU. Perpetually hungry and perpetually tired, her pastime of choice is ordering delivery while catching up on her favorite shows in bed.
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© GONG, Inc. All rights reserved