Wednesday, March 25, 2009

Easter lamb recipe!

Lamb chops with little red potatoes and lamb's lettuce
PREP AND COOK TIME 40 minutes; MAKES 4 servings.
Smooth, small potatoes add substance without disrupting the delicacy of the dish.

NOTES: Lamb's lettuce (also known as mache or corn salad) is a mild, velvety green often sold prewashed in bags or with its roots in a potting medium. It doesn't keep well, so don't buy it more than a day ahead. If you can't find it, use watercress.

8 lamb rib chops (about 2 lbs.), fat trimmed
About 1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 large garlic cloves, peeled and minced
2 tsp. each fresh lemon zest and minced oregano
4 tbsp. extra-virgin olive oil, divided
1 lb. small red or yellow potatoes (often labeled "creamer" or "new"),
cut in half
2 tsp. whole-grain mustard
1 small shallot, peeled and minced
1 tbsp. each lemon juice and white wine vinegar
1 package (3.5 oz.) lamb's lettuce (see Notes)


1. Rinse lamb chops, pat dry, and season with 1 tsp. salt and the pepper. In a bowl, combine garlic, zest, oregano, and 1 tbsp. oil. Rub mixture onto both sides of chops.

2. Put potatoes in a medium pot and add water to cover. Bring to a boil over high heat. Generously salt water, then reduce heat to a simmer and cook potatoes until tender, 8 to 10 minutes. Drain.

3. Meanwhile, whisk together mustard, shallot, lemon juice, and vinegar in a small bowl. Gradually whisk in remaining 3 tbsp. olive oil until dressing is emulsified.

4. Preheat broiler to high. Arrange chops on broiler pan and set it 2 in. from heating element. Broil chops, turning once, until browned and medium-rare inside (cut to test), 8 to 10 minutes.

5. Put lamb's lettuce in a salad bowl and add warm potatoes. Drizzle 3/4 of dressing over salad and toss to coat. Divide salad among plates and top each serving with two chops. Spoon on remaining dressing.

PER SERVING 628 CAL., 69% (432 CAL.) FROM FAT; 28 G PROTEIN; 48 G FAT (16 G SAT.); 21 G CARBO (2.5 G FIBER); 617 MG SODIUM; 112 MG CHOL.

source Sunset Magazine March 2008, by Jessica Battilana

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lamb chops
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