Lamb Chops with lobster mashed potatoes & Belgian Tripel
A celebration plate built for special occasions: rosé-pink lamb, silky lobster-laced potatoes and a deglazed Tripel sauce that ties the surf and the turf together with one warm, spiced thread.
Ingredients in two components
Component One
Lamb, Asparagus & Tripel Pan Sauce
- 4lamb chops
- 200 ggreen asparagus
- 2garlic cloves
- 2 tbspolive oil
- 50 mlBelgian Tripel beer (for the pan sauce)
- —salt & pepper, to taste
Component Two
Lobster Mashed Potatoes
- 500 gpotatoes
- 200 globster meat
- 100 mlcream
- 50 gbutter
- 50 mlBelgian Tripel beer (for the mash)
- —salt & pepper, to taste
Directions step by step
Boil the potatoes
Peel the potatoes and cut them into even chunks. Boil in well-salted water for 15–20 minutes, until a knife slides through with no resistance. Drain thoroughly and return them to the warm pot so any remaining moisture can steam off.
Build the lobster mash
Add the butter, cream and lobster meat to the hot potatoes. Mash until smooth and luxurious, with flecks of lobster running through. Season with salt and pepper, then fold in 50 ml of Belgian Tripel for a quiet layer of spice and citrus underneath the richness.
Sear the lamb chops
Pat the lamb chops thoroughly dry with paper towel — a dry surface is the difference between a crust and a steam bath. Rub them with olive oil, salt and pepper. Heat a heavy pan over medium heat and cook the chops for 3–4 minutes per side, then transfer to a warm plate to rest for a few minutes.
Deglaze with Tripel
Keep the same pan over the heat and pour in the remaining 50 ml of Belgian Tripel. Scrape up every caramelised brown bit from the bottom — that’s pure flavour — and let the sauce simmer for 2–3 minutes until it thickens slightly into a glossy jus.
Sauté the asparagus
Wash the asparagus and snap off the woody ends. In the same pan (or a fresh one if you prefer brighter green spears), sauté them with the garlic for 5–7 minutes, until tender but still with a confident bite. Season to taste.
Plate & finish
Spoon a generous quenelle of lobster mash onto each warm plate. Arrange the lamb chops and asparagus alongside, then drizzle the Tripel pan sauce across the meat. Finish with a scatter of fresh herbs — thyme, chervil or flat-leaf parsley all work beautifully.
Pour, sit, enjoy
Pour the rest of the Tripel into a tulip glass and bring it to the table with the food. This is a special-occasion dish — give it the unhurried meal it deserves.
The spiced complexity of a Belgian Tripel
A Belgian Tripel brings subtle sweetness, spicy phenolics from the yeast and a deep, complex finish — exactly the bridge a dish that holds both lamb and lobster needs. It lifts the lamb’s richness, sharpens the sweetness of the shellfish and turns dinner into something you’ll remember.
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