Loin Chops alla Fiorentina with Crispy Potatoes
Classic Italian flavors of rosemary and garlic smother lamb loin chops and potatoes in this 30-minute recipe.
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
1
Preheat 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.
2
In 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.
3
Add the garlic and rosemary to the fat in the skillet; toast them over medium heat until fragrant, about 2 minutes.
4
Pour the seasoned oil over the chops and potatoes and serve.
Recipe and image provided by the American Lamb Board
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
Leave a Reply
Want to join the discussion?Feel free to contribute!