Sunday, April 4, 2010

Lamb Loin Chops and Herbed Potatoes

Juicy Lamb for the Holiday Season!
Lamb Loin Chops Provencal
What You Need:
3-4 Lamb Loin Chops (about 1 pound)
Sea Salt
Black Pepper
2 Cloves Garlic (crushed but whole)
2 Shallots, minced
1 tbsp Herbes de Provence (find in your local bulk spice aisle)
Olive Oil (I used Greek)

What to Do:
Sprinkle the Lamb Chops with Salt, Pepper, and the provencal herbs. Set aside.

Heat 1 tbsp Butter and 1 tbsp Olive Oil in a large skillet.  Add the minced garlic and shallots and begin to brown.  After 2-3 minutes, add the Lamb Chops to the hot oil and brown each side about 6-8 minutes.  You will want to cook to desired temperature, pictured medium rare.

These are great with a side of Oven Roasted Potatoes, and so a basic recipe is below to help complete the meal!

Oven Roasted Herbed Potatoes
What You Need:
5 Large Potatoes, diced into 1 in bites
Black Pepper
Olive Oil
Herbs de Provencal

Pre-Heat oven to 450 degrees Fahrenheit.

In a large pot, boil the diced potatoes until just barely fork tender.  Drain and place back into the hot pot, turning off the burner. Drizzle 2-3 tbsp Olive Oil (or cooking oil on hand), sprinkle with the seasoned salt, and toss until evenly coated.   Using salt, herbs, and pepper, season your potatoes while tossing with the oil.  Garlic Salt is a personal favorite.

Place onto a baking sheet, turning the potatoes skin side down. Bake at 450 degrees for 30 minutes, or until crisp. Season with more salt if needed.  These are amazing.

Enjoy and Happy Eating!


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