| Cuisine: French | Type: Main Course | Serves: 4 |
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Source:
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Saveur |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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Lamb: 8 blade or loin lamb chops Freshly ground black pepper Pinch cayenne 3 tbs. extra-virgin olive oil 3 bay leaves, torn into pieces 4-6 sprigs fresh savory Salt Potatoes: 2 medium russet potatoes, peeled 2 cloves garlic, peeled and minced Leaves of 3 stems parsley, chopped Salt and freshly ground black pepper 2 tbs. butter 2 tbs. vegetable oil |
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Instructions:
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1. For the lamb chops: lay chops on a platter and season all over with pepper to taste. Mix cayenne and oil together, rub all over chops, then scatter bay leaves and savory on top. Cover with plastic wrap and set aside, at room temperature, to marinate for 2-3 hours. 2. Preheat charcoal grill. Season both sides of chop with salt to taste and grill over hot coals, turning and moving chops to prevent flare-ups, until well browned on each side, 3-4 minutes per side for medium rare. Set aside for 10 minutes before serving. 3. Meantime, make the potato pancakes. Grate potatoes on the large holes of a box grater. Working with small handfuls at a time, squeeze out moisture from potatoes and transfer to a medium bowl. Add garlic, parsley, and salt and pepper to taste and mix well. 4. Heat half the butter and oil together in a medium nonstick skillet over medium heat. Spread potatoes in bottom of skillet, forming a loose, even layer with ragged edges. Cook pancake, gently pressing on potatoes with the back of a spatula once or twice and shaking skillet over heat occasionally, until a pale golden crust forms on the bottom, 6-7 minutes. Add remaining butter and oil to skillet and allow to heat. Carefully invert the pancake onto a large plate and carefully slide back into the skillet, uncooked side down. Shake skillet occasionally, until pale golden on second side, 6-7 minutes. Invert again and repeat several more times until both sides of the crust are crisp and an even, deep golden brown. 5. Slide pancake onto a serving plate, season to taste with salt, and cut into wedges. Serve with lamb chops. |
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Related recipes:
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None |
2004-04-28