Recipe provided by | Blue Bowl
Serves: 2 Preparation Time: 25 minutes Cook Time: 35 minutes
INGREDIENTS
For the Garlic Smashed Potatoes
24 ounces baby golden potatoes, rinsed & dried
olive oil
3-4 large cloves garlic, minced
2 teaspoons fresh thyme, minced
salt + pepper
For the Lamb Chops
4 medium American Lamb Loin Chops
1/2 teaspoon salt
2 teaspoons fresh thyme, finely minced
pinch of pepper
2 tablespoons salted butter
For the Pan Sauce
1 medium shallot, minced
1 large clove garlic, minced
3 sprigs fresh thyme
1/2 cup vegetable or chicken broth or white wine
2 tablespoons salted butter
1/2 teaspoon lemon juice
pinch lemon zest
salt + pepper to taste
DIRECTIONS
1. Prep: Get your ingredients out and ready. Preheat your oven to 450 degrees F. Get out your pan to cook the lamb in. Lightly oil a baking sheet with olive oil for the potatoes.
Season the Lamb: Mix together the salt, thyme, and pepper. Rub this all over the lamb chops. Let them rest at room temperature for 5 minutes (while you prepare the potatoes, below).
2. Start the Potatoes: Bring a large pot of salted water to a boil. Boil potatoes for 15 minutes. They'll be fork tender. Drain them and transfer to the prepared pan. Smash each one down with the bottom of a bowl or glass. Add 2 tablespoons olive oil to a small bowl with the garlic and thyme. Mix together, and drizzle over the smashed potatoes. Sprinkle generously with salt and pepper. Cook for 16 - 22 minutes. The potatoes should be deeply golden brown and crispy on their undersides. If these are done before the lamb, set aside and cover with foil or a clean kitchen towel to keep warm.
3. Cook the Lamb Chops: Once the potatoes are in the oven, start on the lamb chops. Melt 2 tbsp of butter in a large skillet over medium heat. Add the lamb chops, and cook 5-6 minutes - they'll be deeply browned on the bottom. Flip them over, and use a meat thermometer to monitor their temperature as they finish cooking. Cook 4-6 minutes more. 145 degrees F is medium rare and 160 F is medium. Make sure to stick the meat thermometer into the thickest part of the meat, and stick if halfway through the meat - don't let it touch any bones or the pan, for an accurate reading. We recommend pulling the lamb at 5-10 degrees less than desired doneness (135-140 degrees for medium rare) and let them rest to reach final internal temperature. Cover chops with foil to keep warm while making the sauce.
4. Make the Sauce: Don't clean out the pan. Add the shallot, garlic, and sprigs of fresh thyme to the drippings in the pan, and cook for 1-2 minutes, until the shallot is softened. Add the broth (or white wine) and stir it in. Cook 2 more minutes to let the liquid reduce a bit. Add 2 more tablespoons of butter, along with the lemon juice & zest. Add salt and pepper to taste. Cook this for 1-2 minutes to let the butter melt and the flavors meld together.
5. Finish: Return the lamb chops to the pan and spoon the sauce over them. You can gently reheat the potatoes in the oven if they've cooled down too much while you finished up the lamb and sauce.
