Instructions:
1. Prepare the Lamb Chops:
In a small bowl, mix the minced garlic, rosemary, thyme, olive oil, salt, and pepper to create a marinade.
Rub the marinade evenly over the lamb chops and let them marinate for at least 20 minutes (you can marinate overnight in the refrigerator for more flavor).
Preheat a grill or a grill pan over medium-high heat.
Grill the lamb chops for about 4 minutes on each side for medium-rare, or until they reach your desired level of doneness.
Remove from the grill and let them rest for 5 minutes.
2. Prepare the Lobster Mash:
Place the diced potatoes in a large pot, cover with cold water, and add a pinch of salt.
Bring to a boil, then reduce to a simmer. Cook the potatoes until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot.
Add the butter and heavy cream, and mash until smooth.
Stir in the chopped lobster meat and Parmesan cheese.
Season with salt and pepper to taste. Keep warm.
3. Prepare the Asparagus:
Preheat the oven to 400°F (200°C).
Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast in the oven for 10-15 minutes, until tender but still slightly crisp.
Optionally, garnish with lemon slices before serving.
4. Assemble the Dish:
On each plate, place a generous scoop of lobster mash.
Top with two grilled lamb chops.
Arrange a portion of roasted asparagus on the side.
Serve immediately, garnished with fresh herbs and lemon slices if desired
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