Lamb Shoulder Chops with Rosemary Potatoes
Round out this Sunday Supper with a green vegetable and a full-bodied red wine such as a California zinfandel.
5 medium Yukon gold potatoes, peeled and quartered
2 pounds lamb shoulder chops
Salt and pepper
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and smashed
3 large sprigs fresh rosemary
Put the potatoes in a large pot of salted cold water and bring to a boil over medium-high heat. Reduce heat to medium and cook until potatoes are barely tender, 5 to 10 minutes. Drain and set aside.
Season lamb chops well with salt and pepper. Heat a heavy skillet over medium-high heat. When it’s hot, add the olive oil. Brown chops, in batches if necessary, about 5 minutes. Turn and cook about 3 more minutes for medium-rare. Transfer to a plate and keep warm.
Add the garlic and rosemary to the skillet, reduce the heat a bit, and cook until fragrant, about 1 minute. Add the potatoes in one layer, season with salt and pepper, and cook undisturbed until they have developed a crust, about 5 minutes. Continue to cook, turning only occasionally, until tender and golden brown on all sides, 10 to 15 minutes.
Serve chops and potatoes, garnished with more fresh rosemary. Makes 4 servings.
Source: Adapted from “Canal House Cooks Every Day” by Melissa Hamilton and Christopher Hirsheimer (Andrews McMeel, $45).
Per serving: 397 calories (27 percent from fat), 12 g of fat, (2.9 saturated fat, 7.5 g monounsaturated fat), 157 mg cholesterol, 53 g protein, 20 g carbohydrates, 1.6 g fiber, 221 mg sodium.