Lamb Chops with Little Red Potatoes and Lamb's Lettuce
Smooth, small potatoes add substance without disrupting the delicacy of the dish. Prep and Cook Time: 40 minutes. Notes: Lamb's lettuce (also known as mâche 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.
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- Calories: 628
- Calories from fat: 69%
- Protein: 28g
- Fat: 48g
- Saturated fat: 16g
- Carbohydrate: 21g
- Fiber: 2.5g
- Sodium: 617mg
- Cholesterol: 112mg
- 8 lamb rib chops (about 2 lbs.), fat trimmed
- About 1 tsp. kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large garlic cloves, peeled and minced
- 2 teaspoons fresh lemon zest
- 2 teaspoons fresh minced oregano
- 4 tablespoons extra-virgin olive oil, divided
- 1 pound small red or yellow potatoes (often labeled
- 2 teaspoons whole-grain mustard
- 1 small shallot, peeled and minced
- 1 tablespoon lemon juice
- 1 tablespoon 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.
- Grass-fed lamb: Why buy?
- Meat raised on grass is showing up more often in grocery stores. It's often expensive, so what makes it worth trying?
- Healthy animals. Grass is the natural food of cattle, bison, sheep (and lambs); when allowed to munch on pasture, they're eating the way nature intended.
- Healthy us. Grass-fed (versus standard grain-fed) meat has higher levels of beneficial omega-3 fatty acids, vitamin E, and beta-carotene, and is usually lower in fat.
- Great for the land. Grazing animals fertilize the pastures as they roam.
- Great taste. The flavor is often cleaner and more complex than that of grain-fed meat.
- Our favorite is certified organic meat from Idaho's Lava Lake Lamb (lavalakelamb.com or 208/788-9778), whose animals are raised on thousands of acres near Sun Valley. Lava Lake offers everything from chops to petite lamb roasts, just the right size for two to four people.
- Note: Nutritional analysis is per serving.
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