LAMB CHOPS AND MASHED POTATOES WITH PEAS AND HERBS
4 potatoes, peeled and cubed
4 to 6 lamb chops
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, 2 crushed and 2 whole, divided use
1/2 cup white wine
1/2 cup beef stock
juice of half a lemon
1/2 cup mascarpone
1/4 to 1/2 cup cream
1/4 cup chives, finely chopped
small handful of mint, finely chopped
small handful of parsley, chopped
2 cups peas, cooked in boiling water for 1 minute
Place the potatoes and two whole garlic cloves in a medium pot, cover with water and bring to a boil over medium-high. Season with salt and cook until tender, about 15 minutes.
Season the lamb with salt and pepper. Heat a cast-iron skillet over medium-high. Add the oil. Add the lamb and cook, turning once, until browned, 7 to 8 minutes. Reduce the heat to medium and add the butter and crushed garlic. Using a spoon, baste the lamb with the pan juices, about 2 minutes. Add the wine and simmer until reduced by half, 3 to 4 minutes. Add a splash of stock. Add the lemon juice and remove the skillet from the heat.
Drain the potatoes and garlic cloves and return to the hot pot. Add a splash of stock, the mascarpone, 1/4 cup cream and the herbs, season. Add half of the peas and coarsely mash the potato mixture. Stir in the remaining peas and the remaining cream if desired.
Divide the potatoes and lamb among plates, drizzle with pan juices.