Friday, December 10, 2010

Lamb and Potatoes

Grilled lamb chops with salad greens and thick-cut potato chips
Today's lunch - lamb chops and thick-cut homemade potato chips. 

1.5 pounds (4 little chops) of lamb chops and 2 potatoes

We had our first real snow fall today and I need a soul warming food for lunch.  I defrosted lamb chops and worked a few potatoes.

I basically followed this previous recipe for grilled lamb chops again - parsley, rosemary, garlic, lemon juice, olive oil, salt, and pepper.

Parsley, rosemary, and garlic

Parsley, rosemary, and garlic minced
Add minced vegg plus a squirt of lemon juice and glug of olive oil in a bowl and massage into lamb chops
Let the lamb chops marinate for an hour or 2 on the counter, covered.

In the meantime, slice potatoes 1/8 to 1/4 inch thick with a mandolin.  Preheat oven to medium heat - 375F.

One potato....
Thickness of potato slices
Two potatoes
Mix 2 sliced potatoes with 2 table spoons of high-heat oil and a generous amount of cracked black pepper.

Spread out on sheet pans in a single layer.

One sliced potato per pan
Roast potatoes on one side for 12-15 minutes, flip and roast another 5-10 minutes.  There maybe a slice or 2 that is done before the rest, so remove them so they don't get burned.  When out of the oven, remove from pan, sprinkle with coarse salt and set aside until lamb chops are done.

Thick potato "chips" with coarse salt, pepper, and parsley
For a nice sauce - combine sour cream, horseradish, salt, pepper, parsley, lemon juice, and olive oil.

sour cream, horseradish, salt, pepper, and parsley

After a quick whisk with lemon juice and olive oil - taste, season, and scoop into a pretty little bowl

Heat gas grill to high.
The grill is covered with an inch of snow!

Grill lamb chops 5 minutes per side with the lid closed.  An instant read thermometer should read 140F for rare and 155F for medium.  Some like chops doner than others.

Starting to grill
Flipped once
Grilled lamb on a snowy deck
With accouterments in the kitchen
On my plate



No comments:

Post a Comment