Recipe provided by | TWO PURPLE FIGS
Servings: 4 Preparation time: 5 minutes Cook time: 30 minutes
INGREDIENTS
POTATOES:
2 pounds baby potatoes skin on
1 teaspoon salt
1 teaspoon pepper
2 tablespoons fresh thyme leaves
1 tablespoon olive oil
BROCCOLI RABE:
2 cloves garlic
5 cups broccoli rabe stems removed
1 tablespoon olive oil
1/4 teaspoon salt
TOMATOES:
1 cup baby tomatoes
1 clove garlic
1 teaspoon olive oil
pinch salt
LAMB CHOPS:
2 pounds American lamb chops trimmed
1 teaspoon salt
1 1/2 teaspoons pepper
1/2 teaspoon allspice
1 teaspoon garlic powder
1 tablespoon thyme leaves
1 teaspoon olive oil
COMPOUND BUTTER:
2 Tablespoons Butter
2 Tablespoons fresh herbs any, minced
DIRECTIONS
Preheat the Oven to 420 degrees F. Mix all ingredients for the potatoes and place them in a single layer on a parchment lined baking sheet. Roast the potatoes for 30 minutes until tender.
Preheat a non stick skillet over medium high heat and add in the olive oil and garlic, sauté for minute then add in the broccolini and toss for 3 minutes.
Remove the broccoli rabe and repeat the same with the tomatoes. Wipe up the skillet. Season the lamb chops with all ingredients except the oil. Add the olive oil in to the skillet and preheat the skillet over high heat.
Start searing the lamb chops for 5 minutes, lower the heat to medium and flip the chops. Keep cooking the lamb chops for an extra 5-8 minutes depending on how well you prefer the chops to be.
Make the Butter my mixing in the herbs.
Assemble the platter by arranging the potatoes, broccoli rabe, tomatoes and lamb. Drizzle the butter over the platter and arrange some lemon slices for serving.
Recipe Notes
Buy American lamb for quality tasting and fresh lamb. Ask your butcher to trim off excess fat from your chops. Don’t use strong marinades or seasoning with lamb chops, as they have a really delicate mild flavor. Depending on the size of chops and how well you prefer them to be done, keep an eye on the skillet as they can vary from 10-15 minutes. Finishing off the lamb chops with herb butter add flavor, freshness and moisture to the lamb chops. However, if you don’t want to use butter you can drizzle a touch of olive oil and sprinkle some herbs to finish off.
