Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Slice potatoes into thin rounds.

Put garlic on a small piece of foil and coat with 1 tsp. olive oil, Form a pouch around garlic, enclosing completely.

Pat lamb dry, and season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add potato rounds and half the onion salt (reserve remaining for Brussels sprouts) to hot pan and stir occasionally until lightly browned, 2-3 minutes.

Add cream, 2 Tbsp. water, and pesto. Reduce heat to medium, and cook until potatoes begin to get tender, 3-4 minutes.

Remove from burner.

Transfer potato mixture to prepared small casserole dishes. For best results, use two ramekins. Place dishes on prepared baking sheet and cover dishes with foil. Wipe pan clean and reserve.

Place Brussels sprouts on empty half of baking sheet and toss with 2 tsp. olive oil and remaining onion salt. Spread into a single layer on their side.

Place garlic packet on any empty spot on baking sheet.

Roast in hot oven until Brussels sprouts are tender and deeply browned, 20-25 minutes.

While potatoes and Brussels sprouts roast, cook lamb.

Return pan used to cook potatoes to medium heat and add 2 tsp. olive oil.

Add lamb chops to hot pan and cook until browned and lamb chops reach a minimum internal temperature of 145 degrees, 5-6 minutes per side.

Remove lamb to a plate and tent with foil. Wipe pan clean and reserve.

Carefully remove garlic from foil packet. Crush with flat side of a knife and mince.

Return pan used to cook lamb to medium-high heat. Add sherry and cook until liquid is reduced by half, 3-4 minutes.

Add demi-glace and garlic and stir to combine. Remove from burner and swirl in butter.

Plate dish as pictured on front of card, topping sauce with lamb. Bon appétit!