I’m a huge fan of a simple dish that still has the ability to get my guests to “Oooh” and “Ahhh” as though I’d slaved over it for days, rather than whipped it out in a few minutes. This is one of those dishes. Utterly simple in preparation but a great wow factor, especially for my friends who may not deal with lamb regularly.
Another great thing about this dish is the price. I used lamb shoulder chops for this dish which cost less than half of what a loin chop or another high-end cut would cost. Like most lesser desired cuts, these chops have more flavor for less money and sacrifice nothing except tat “lollipop” effect you’d get with bone-in center cut chops.
Lamb and potatoes are the perfect partners in this dish. The potatoes are also simple, easy to prepare with just a little forethought and make a nice impression on the plate. For a full course meal, go with a light citrus salad as a starter and finish with a light lime sorbet. A perfect meal all the way ’round.
Herb Crusted Lamb Chops with Potato Medallions
Ingredients
Instructions
Nutrition Information:
Yield:
2 Serving Size:
1
Amount Per Serving: Calories: 834Total Fat: 44gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 36mgSodium: 235mgCarbohydrates: 92gFiber: 10gSugar: 5gProtein: 22g
What I would have done Differently had I thought of it at the time:
The first time I made this dish I failed to par-boil the potatoes and the result was pretty disastrous. (imagine burnt thyme flavored potatoes.) Par-cooking makes for a quick and simple side that can be prepped the day before and refrigerated if necessary, so it’s perfect for entertaining.
The lamb can’t be beat.
Links to other recipes like this:
- Herb Citrus Crusted Lamb Chops, from Chez Us
- Herb-Crusted Lamb and Potatoes, from Recipe Girl
