3 TBSP garlic, minced
3 TBSP sherry vinegar
1/2 cup chicken stock
1 1/2 pounds potoates, cut into 1/8-inch-thick slices
3 TBSP olive oil
coarse salt and freshly ground black pepper
2 shoulder lamb chops
Combine the garlic, vinegar and stock and let sit for at least 2 hours.
Heat the oven to 350 degrees. Oil a shallow casserole dish and arrange half the potatoes in a layer in the dish. Drizle about 1/2 TBSP oil and season with salt and pepper. Repeat the process with a second layer (potatoes, oil, salt and pepper). Cover the dish with foil and bake 30 minutes. Season lamb chops with salt and pepper. After 30 minutes, remove the foil from the potatoes and spoon in half the garlic sauce. Bake for 10 minutes and then start the chops. Heat the remaining 2 TBSP oil in a skillet over medium-high heat until the oil is shimmering. Add the chops and brown them, about 2 minutes per side. Pour in the rest of the garlic sauce and reduce the heat to low. Cook for 5 minutes, turning the chops once. Add the chops to the casserole and spoon in any sauce from the skillet. Bake for 5 minutes more. Serve immediately.
Notes: The potatoes tasted amazing. I had the leftovers for breakfast the next morning. The dish overall reminded me a lot of Grilled Lamb Chops with Garlic and since the author of the cookbook mentions this was adapted from a regional Spanish dish, that's not surprising. Quite yummy. Plus I got to finally use the mandoline my god-daughter gave me.Posted by Jennifer at September 1, 2006 10:41 AM | TrackBack