Red team recruit Tracey Gold’s second course is displayed, as seen on Worst Cooks in America, Season 23.
Recipe courtesy of Anne Burrell

Seared Lamb Chops with Roasted Radishes and Haricots Verts, Black Olives, Pine Nuts, Fennel and Scalloped Potato Cake with Goat Cheese and Dill

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  • Level: Intermediate
  • Total: 2 hr
  • Active: 1 hr
  • Yield: 4 servings



  1. Preheat the oven to 375 degrees F. Spray a muffin tin with nonstick cooking spray.
  2. Add the goat cheese and dill into a small bowl and mix to combine. Place roughly a teaspoon of olive oil into the bottom of each muffin tin. Add 2 slices of the potato into the bottom of the muffin tin and season with kosher salt. Add a few crumbles of the dill goat cheese, another layer of potato and drizzle of olive oil. Repeat this process with potato, kosher salt, dill goat cheese and olive oil until the muffin tins are filled to the top. Place into the oven and bake until golden brown, about 45 minutes, turning the pan halfway through.
  3. Add the golden raisins, white wine vinegar and sugar to a small bowl. Stir to combine, then let steep for 20 minutes to plump the raisins. Drain and set aside.
  4. Set up a pot of boiling water and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the haricots verts to the boiling water and cook for 2 to 3 minutes, until bright green and tender, but still slightly crisp. Remove the haricots verts and immediately plunge into the ice bath and set aside.
  5. Add the radishes to a large bowl with a large drizzle of olive oil and kosher salt to taste. Spread the radishes onto a sheet tray, arranging them flat side down. Transfer into the oven and roast for 20 minutes.
  6. Mix the cumin and fennel pollen in a small bowl. Sprinkle the lamb chops liberally with the seasoning mix (reserving a small amount) and kosher salt on both sides. Heat a large sauté pan with 2 tablespoons of olive oil over medium-high heat. Sear the lamb chops, in batches, until browned on all sides, 3 to 4 minutes per side. Transfer the lamb chops onto a sheet tray and place into the oven to finish cooking for 5 to 6 minutes, or until they reach an internal temperature of 135 degrees F for medium-rare.
  7. Add 2 tablespoons of olive oil and the smashed garlic to a large high-sided pan. Turn on the heat to medium and swirl the pan to infuse the oil with the garlic. Add the fennel, anchovies, shallot, lemon segments, kalamata olives and kosher salt to taste. Cook for 5 minutes, then remove the garlic. Cook for another 2 to 3 minutes, until the fennel begins to soften. Then add the white wine and cook until reduced by half. Add 1/4 cup of the chicken stock and a pinch of the reserved seasoning mix. Stir to combine, then add the plumped raisins and cook for 2 to 3 minutes. Add the remaining 1/4 cup chicken stock and 1 tablespoon of the butter. Swirl to melt, then add the remaining tablespoon butter. Stir in half of the pine nuts.
  8. Heat a large sauté pan with 2 tablespoons of olive oil. Add the blanched haricots verts, roasted radishes and kosher salt to taste. Toss to warm through, 2 to 3 minutes.
  9. Set up a fryer with vegetable oil and heat the oil to 350 degrees F. Fry the capers until crispy, 1 to 2 minutes. Be careful because they will pop in the oil. Remove the capers onto a paper-towel-lined sheet tray.
  10. To serve, plate the scalloped potato cakes, followed by the haricots verts and radishes. Lay the lamb chops over the top, and then the sauce. Garnish with the fried capers, micro fines herbs, micro thyme, a dusting of fennel pollen and fennel fronds and the remaining pine nuts.