Prep Time5 minsCook Time30 minsTotal Time35 mins
Potatoes
2 lbs Baby potatoes, skin on
1 tsp Salt
1 tsp Pepper
2 tbsp Fresh thyme leaves
1 tbsp Olive oil
Broccoli Rabe
2 Garlic
5 dashes Broccoli rabe, stems removed
1 tbsp Olive oil
0.25 tsp Salt
Tomatoes
1 cup Baby tomatoes
1 Garlic
1 tsp Olive oil
Salt
Lamb Chops
2 American lamb chops, trimmed
1 tsp Salt
1.50 tsp Pepper
0.50 tsp Allspice
1 tsp Garlic powder
1 tbsp Thyme leaves
1 tsp Olive oil
Compound Butter
2 tbsp Butter
2 tbsp Any fresh herbs, minced
1Preheat 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.
2Preheat 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.
3Remove 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.
4Start 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.
5Make the Butter by mixing in the herbs.
6Assemble the platter by arranging the potatoes, broccoli rabe, tomatoes and lamb. Drizzle the butter over the platter and arrange some lemon slices for serving.
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.
Ingredients
Potatoes
2 lbs Baby potatoes, skin on
1 tsp Salt
1 tsp Pepper
2 tbsp Fresh thyme leaves
1 tbsp Olive oil
Broccoli Rabe
2 Garlic
5 dashes Broccoli rabe, stems removed
1 tbsp Olive oil
0.25 tsp Salt
Tomatoes
1 cup Baby tomatoes
1 Garlic
1 tsp Olive oil
Salt
Lamb Chops
2 American lamb chops, trimmed
1 tsp Salt
1.50 tsp Pepper
0.50 tsp Allspice
1 tsp Garlic powder
1 tbsp Thyme leaves
1 tsp Olive oil
Compound Butter
2 tbsp Butter
2 tbsp Any fresh herbs, minced
Directions
1Preheat 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.
2Preheat 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.
3Remove 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.
4Start 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.
5Make the Butter by mixing in the herbs.
6Assemble the platter by arranging the potatoes, broccoli rabe, tomatoes and lamb. Drizzle the butter over the platter and arrange some lemon slices for serving.
American Lamb Chops Date Night Platter
