Lamb chops and potatoes done right! Butter and parsley for the boiled potatoes and a marvelous mix of rosemary, Dijon, and garlic for the lamb chops.
2 tablespoons red wine vinegar
1 tablespoon olive oil
5 1/2 teaspoons chopped fresh rosemary
1 clove garlic, minced
1 teaspoon Dijon mustard
salt and pepper, to taste
2 lamb loin chops, or shoulder lamb chops
3 new potatoes, scrubbed
1 tablespoon melted butter, kept warm
1 tablespoon chopped fresh parsley
Combine the vinegar, olive oil, rosemary, garlic, mustard, and a pinch each of salt and pepper in a zip-top plastic bag or shallow container. Mix well then add the lamb chops. Turn the chops to coat in the marinade. Seal the bag, or cover the container, and let the lamb chops marinate at room temperature for 10-20 minutes.
Meanwhile, bring a small pot of salted water to a boil. Add the potatoes and cook for 8-10 minutes or until tender. When done, drain the potatoes well and slice the potatoes in half.
Place the potatoes in a bowl and drizzle with the melted butter. Add the parsley, and salt and pepper to taste. Toss to coat in the butter. Cover the bowl and set aside.
Heat a greased or non-stick skillet over medium-high heat. Drain the marinade from the lamb chops and add the chops to the hot pan. Cook for 5 minutes per side or until they reach 125 degrees F on a meat thermometer.
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