Restaurant-Style Lamb Chops

Description

Compared to many other parts of the world, the consumption of lamb meat is relatively low in the United States and is more common in ethnic communities within the US. However, lamb was traditionally a staple in American cuisine since the days of the original colonies, and only started to decline in popularity in the mid 20th century as it was replaced by the cheaper meat alternatives. Lamb has seen a bit of a resurgence in recent times, in both ethnic communities and in fine-dining establishments. Below is a preparation for domestic lamb chops similar to what one might find in a high-end steakhouse or restaurant in the US.

(Source: Land to Market)

Ingredients

• 3 lamb chops

• 3 whole cloves garlic, unpeeled

• 1 sprig of fresh rosemary

• 1 tbsp vegetable oil

• 1 tbsp butter

• 6-8 fingerling potatoes

• 1 handful spinach

• Salt & pepper

Preparation

Cut potatoes in half down the middle and place in a pot of water. Add a large pinch of salt to the water and bring to a boil. Cook the potatoes for 5-6 minutes and then drain.

Season the lamb chops on both sides with salt & pepper. Add the olive oil to a pan and head over medium high. Add the lamb chops to the pan, then add the butter, garlic and rosemary. Cook chops for 3-4 minutes on each side, making sure to flip the chops to cook the fat on the back side for a minute. Remove from pan when they reach an internal temperature of 130 degrees (55 C) for medium rare.

In the same pean, add the potatoes and cook for 2-3 minutes over medium high. Add more butter to the pan if necessary. Once potatoes are browned on both sides, remove. In the same pan, add the spinach and cook over medium heat for 1 minute, until it is just wilted. Remove.

To plate, spoon the potatoes and spinach on one half of the plate. Then, top with the lamb chops and serve.

Notes