Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spiced Lamb Chops With Dill Potatoes
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 42 grams
- Saturated Fat
- 18 grams
- Cholesterol
- 150 milligrams
- Sodium
- 645 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 1 grams
- Sugar
- 2 grams
- Protein
- 33 grams
Lamb shoulder chops can be a relatively affordable way to enjoy lamb any night of the week. These ones get coated in a mixture of tangy sumac and dried mint before being pan-roasted. A simple but full-flavored side of boiled potatoes tossed with lemon juice and zest, butter and dill is a perfect accompaniment, along with a dollop of prepared smoky and spicy harissa sauce.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 42 grams
- Saturated Fat
- 18 grams
- Cholesterol
- 150 milligrams
- Sodium
- 645 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 1 grams
- Sugar
- 2 grams
- Protein
- 33 grams
Ingredients
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Directions
- Stir together the sumac and dried mint. Season the lamb with salt and pepper, then sprinkle with the spice mixture on both sides. Set aside.
- Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce the heat and simmer until tender, 12 to 15 minutes. Reserve 1/4 cup cooking water, then drain well. Put the butter, lemon zest and lemon juice in a large bowl. Add the potatoes and toss until the butter is melted. Add some of the reserved cooking water if the potatoes look dry. Add the dill and season with salt and pepper.
- While the potatoes cook, heat a large skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the lamb chops and cook until well browned on the first side, about 4 minutes, depending on the thickness. Flip and cook until browned on the second side, 3 to 4 minutes for medium.
- Divide the lamb and potatoes among plates. Serve with harissa.
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