Lamb Chops with Potato and Rosemary Gratin
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 20 min.
Ready in
Ingredients
for
6
- For lamb chops
- 2 large garlic cloves (crushed)
- 1 Tbsp fresh rosemary
- cayenne pepper
- coarse Sea salt
- 4 Tbsps extra virgin olive oil
- 6 lamb chops (about 3/4-inch thick)
Preparation
Kitchen utensils
2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Mortar, 1 Brush, 1 Lid, 1 Can opener, 1 Fine grater
Preparation steps
1.
For lamb chops:
2.
In a food processor add the garlic, rosemary, cayenne, and salt. Pulse until combined. Pour in 2 tablespoons of olive oil and make a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 2 hours in the refrigerator.
3.
Remove from refrigerator and allow the chops to come to room temperature; it will take about 15 minutes. Heat a skillet with remaining olive oil over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare. Transfer to a plate and serve with pesto (optional) and potato gratin.
4.
For potatoes:
5.
Place the sliced potatoes in a bowl with cold water to cover. Leave for at least 30 minutes. Remove from the cloudy water, and dry with a clean towel.
6.
Preheat the oven to 375°F. Butter the bottom and sides of a baking dish, about 3 inches deep, and large enough to fit the potatoes. Sprinkle about half the garlic along the edges of the buttered sides of the pan. Make a layer of potatoes, dot with butter pieces, sprinkle with salt and pepper, drizzle with a few spoonfuls of cream, scatter a little garlic on top, then repeat in this fashion until all the potatoes have been used. End the top with the butter, the last of the cream. Sprinkle with salt and pepper.
7.
Bake for an hour until the potatoes are very tender and top is golden brown.
