Thursday, March 21, 2013

LAMB CHOPS WITH POTATOES AND TOMATOES ENJOY DAN:


HERB ROASTED LAMB WITH BABY MEDLEY POTATOES  by CHEF DAN:
Serves 4

INGREDIENTS:
6 unpeeled garlic
1 tablespoon fresh rosemary leaves
2 tablespoon balsamic vinegar
1/4-teaspoon freshly ground black pepper
1/2-teaspoon kosher salt
2 tablespoons grape-seed oil, divided
6 1-1/4-inch lamb chops, trimmed
15 cherry tomatoes
8 baby medley potatoes, unpeeled

DIRECTIONS;       (PRE-HEAT OVEN TO 400 DEGREES)
1.   In a blender blend the first 6 items until smooth.
2.   In a zip-lock bag add marinate with lamb chops.
3.   Marinate for up to 1 hour at room temperature.
4.   Remove lamb chops and reserve marinate.
5.   In an oven-proof skillet add 1 tablespoon oil over high heat.
6.   Add lamb, potatoes, and tomatoes, cook until browned, about 2-3 minutes each side.
7.   Transfer skillet to the pre-heated oven and roasted 12-15 minutes.
9.   Cover and let rest for 5 minutes.
10.                Serve chops on a platter with potatoes and tomatoes.

            ENJOY DAN:                      BON-APPETITE!!



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