Lamb Chops Recipe
Colorado PRIME lamb chops served with hand-cut fried potatoes
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Ingredients
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Lamb Chops
Hand-cut Fried Potatoes
Method
Lamb Chops
- 1
Temper and season
Remove lamb chops from refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry with paper towels. Rub both sides with 1 tablespoon olive oil. Season evenly with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Press minced garlic, chopped rosemary and thyme into the meat so the herbs adhere.
- 2
Preheat skillet
Place a heavy cast-iron or stainless-steel skillet over medium-high heat and let it become very hot, about 3–5 minutes. Add remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter; swirl to coat and melt.
- 3
Sear chops
Add lamb chops to the hot skillet, bone side down spacing them so they're not crowded. Sear without moving for 2.5–3 minutes until a deep golden-brown crust forms. Flip and sear the other side for 2–3 minutes.
- 4
Finish and baste
Reduce heat to medium. Add the remaining 1 tablespoon butter to the pan. Tilt the pan slightly and spoon the melted butter and pan juices over the chops repeatedly (basting) for 1–2 minutes. For medium-rare aim for an internal temperature of 125–128°F (52–53°C); for medium 135°F (57°C). If chops are thicker and need more time, transfer skillet to a 400°F (200°C) oven for 3–5 minutes and then baste again.
- 5
Hand-cut Fried Potatoes
- 6
Prepare potatoes
Peel the potatoes if you prefer (skin-on is fine). Cut potatoes into 1/2–3/4 inch cubes or chunky batonnet to approximate hand-cut fries. Rinse potato pieces under cold water until the water runs clear to remove excess starch, then drain and pat very dry with clean kitchen towels or paper towels.
- 7
Blanch (optional for crispness)
Heat a pot of water to a simmer. Add potato pieces and simmer gently for 3–4 minutes until just starting to become tender but still holding shape. Drain and spread on a sheet pan to dry and cool for 10 minutes. (Alternatively you can skip blanching and go straight to frying, but blanching gives a fluffier interior.)
- 8
Fry — first fry
In a heavy-bottomed pot or deep fryer, heat canola oil to 325°F (162°C). Fry potatoes in batches for 3–4 minutes until just softened but not brown. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Let rest 10–15 minutes.
- 9
Fry — second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry potato batches again for 2–3 minutes until golden-brown and crisp. Drain on paper towels and immediately season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon garlic powder (if using). Toss gently to coat. Sprinkle chopped fresh parsley and toss lightly.
- 10
Pan-roast (alternative finish)
If you prefer shallow-fried, heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Add dried potato pieces in a single layer, cook undisturbed until a golden crust forms ~4–5 minutes, then stir and continue cooking another 6–8 minutes until tender and crisp. Season as above.
