Lean Lamb Chops with Garlic Mashed Potatoes and Roasted Asparagus

Preheat oven to 200°C

Peel and cube potatoes, boil in salted water for 15-20 minutes until tender

Trim asparagus ends, toss with 1 tbsp olive oil, salt, and pepper

Roast asparagus for 12-15 minutes until tender

Season lamb chops with rosemary, thyme, salt, and pepper

Heat remaining olive oil in an oven-safe pan over medium-high heat

Sear lamb chops for 2-3 minutes per side, then transfer to oven for 8-10 minutes

Drain potatoes, mash with minced garlic, milk, salt, and pepper

Let lamb rest for 5 minutes before serving

Serve with lemon wedges