Directions:

1. Prepare the Lamb Chops: Season lamb chops with garlic, rosemary, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chops for 3-4 minutes per side, cooked to your preference. Rest the lamb after cooking.
2. Cook the Lobster Tails: Boil lobster tails in a pot of water for 8-10 minutes until the shells turn bright red. Remove the meat from the shells and chop finely.
3. Make the Mashed Potatoes: Boil potatoes in salted water until soft, about 15-20 minutes. Drain and return to the pot. Mash with heavy cream, butter, salt, and pepper until smooth. Gently fold in the chopped lobster meat.
4. Prepare the Asparagus: Preheat the oven to 400°F (200°C). Toss asparagus in olive oil, salt, and pepper, then arrange on a baking sheet. Roast for 12-15 minutes until tender.
5. Assemble the Dish: Serve a scoop of lobster mash at the center of the plate. Arrange lamb chops around the mash and roasted asparagus to the side. Garnish with lemon wedges for a fresh, zesty finish.