Preparation:

Step 1: Prepare the Lamb Chops

• In a small bowl, mix olive oil, minced garlic, fresh rosemary, and thyme. Rub this mixture generously onto the lamb chops. Season with salt and pepper.
• Allow the lamb chops to marinate for 15-20 minutes while you prepare the other components.

Step 2: Cook the Lamb Chops

• Heat a skillet over medium-high heat. Once hot, sear the lamb chops for about 3-4 minutes on each side for medium-rare. For a different level of doneness, adjust the cooking time accordingly.
• Remove the lamb chops from the heat and let them rest for about 5 minutes. This helps retain the juices, ensuring a tender and flavorful bite.

Step 3: Prepare the Lobster Mash

• Boil the peeled and cubed potatoes in salted water for about 15 minutes or until tender. Drain the water and transfer the potatoes to a large mixing bowl.
• Add the butter and heavy cream to the potatoes and mash them until smooth and creamy. Make sure there are no lumps for the perfect texture.
• Gently fold in the chopped lobster meat, making sure it’s evenly distributed throughout the mashed potatoes. Season with salt and pepper to taste.

Step 4: Roast the Asparagus

• Preheat your oven to 400°F (200°C).
• Toss the trimmed asparagus in olive oil and season with salt and pepper.
• Spread the asparagus evenly on a baking sheet and roast for 10-12 minutes, or until they are tender but still have a slight crunch.

Step 5: Assembly

• On each serving plate, create a generous bed of lobster mash.
• Gently place two lamb chops on top of the lobster mash for each serving.
• Arrange the roasted asparagus beside the lamb chops.
• Garnish the plate with lemon wedges and fresh herbs, if desired, for added color and flavor.