loin chops alla fiorentina with crispy potatoes
loin chops alla fiorentina with crispy potatoes
loin chops alla fiorentina with crispy potatoes

Loin Chops alla Fiorentina with Crispy Potatoes

    

February 14, 2016

Classic Italian flavors of rosemary and garlic smother lamb loin chops and potatoes in this 30-minute recipe.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 servings

Ingredients

1 lb quartered new potatoes

Extra-virgin olive oil, to taste

4 American Lamb loin chops, cut 1 1/2-inches thick

Kosher salt and black pepper, to taste

2 garlic cloves, thinly sliced

3 fresh rosemary sprigs

Directions

1Preheat the oven 425ºF. Generously season the potatoes and lamb with oil, salt, and pepper. Set the lamb aside. Place the potatoes on a rimmed baking sheet and roast them for 20 minutes.

2In a large skillet, brown the lamb over high heat on both sides, 5 to 6 minutes total. Add the chops to the baking sheet with the potatoes and continue to roast until the chops are medium-rare, 2 minutes longer.

3Add the garlic and rosemary to the fat in the skillet; toast them over medium heat until fragrant, about 2 minutes.

4Pour the seasoned oil over the chops and potatoes and serve.

Recipe and image provided by the American Lamb Board

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