Lamb Chops And Crispy Potatoes

Prep time: 20 mins

Servings: 4 pers

Cook time: 30-40 mins

Category: Snack

Origin: Middle East

INGREDIENTS

• 8 lamb loin chops
• Garcia de la Cruz Organic Hot Chili infused EVOO
• Salt, pepper & dried thyme.
• Garcia de la Cruz Master Miller Organic EVOO
• 10-12 garlic cloves
• Water
• 1/2 lemon
• 3 TBSP chopped parsley
• 1 TSP red pepper flakes
• Baking soda
• 5 peeled, cubed russet or yukon gold potatoes
• 2 TBSP minced garlic
• A small handful of chopped rosemary

DIRECTIONS

PAN SEARED LAMB CHOPS

• Season lamb loin chops (I used 8 chops, 1.5 in thick each) with Garcia de la Cruz Organic Hot Chili infused EVOO, salt, pepper & dried thyme.
• In a heavy skillet (I used cast iron), heat a 3 TBSP Garcia de la Cruz Master Miller Organic EVOO, add lamb & 10-12 garlic cloves (halved), & sear lamb on high heat for 3 minutes per side. Leave garlic in skillet, remove lamb & let rest.
• In the meantime, add 4 TBSP water, juice of 1/2 lemon, 3 TBSP chopped parsley, & 1 TSP red pepper flakes to skillet. Scrape up any brown bits & sizzle about 2 minutes. Drizzle over lamb & serve.
• CRISPY POTATOES
  Add 2 TBSP salt & 1 TBSP baking soda to medium pot of boiling water. Add 5 peeled, cubed russet or yukon gold potatoes & cook until almost fork tender.
• In the meantime, combine 2 TBSP minced garlic & a small handful of chopped rosemary leaves with 6 TBSP Garcia de la Cruz Master Miller Organic EVOO & simmer for 3 minutes in a small pan.
• Combine potatoes & oil in a bowl. Gently mix until a mashed potato like layer forms.
• Spread evenly onto a baking pan, season with pepper & roast for 20 minutes in preheated oven at 450°F, turn & scrape any potatoes stuck to pan half way through. Roast additional 20 minutes. Serve.