Pan-Roasted Lamb Chops with Mashed Potato Cake
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons finely chopped fresh thyme
- Salt and freshly ground pepper
- 2 pounds plum tomatoespeeled, quartered lengthwise and seeded
- 1/2 cup small green olives, such as Picholine, pitted and chopped
- 1/2 cup brine-cured black olives, such as Gaeta, pitted and chopped
- 1 garlic clove, minced
- 1 teaspoon grated lemon zest
- 1/4 cup chopped fresh basil
- 2 tablespoons vegetable oil
- Eight 6-ounce bone-in lamb loin chops
- Mashed Potato Cake
- Preheat the oven to 200.
- Spread the olive oil on a rimmed baking sheet and sprinkle with the thyme and a large pinch each of salt and pepper.
- Arrange the tomatoes on the sheet in a single layer and bake for 2 hours, or until slightly dried and firm.
- Transfer to a bowl and stir in the olives, garlic, lemon zest and basil.
- Raise the oven temperature to 450.
- In 2 heavy-bottomed ovenproof skillets, heat the vegetable oil until almost smoking.
- Season the chops with salt and pepper and cook over moderately high heat until well browned on the bottom, about 3 minutes.
- Turn the chops and cook for 1 minute.
- Transfer the skillets to the oven and roast for about 6 minutes for medium rare.
- Set the lamb on plates and serve with the tomato relish and a wedge of Mashed Potato Cake.
extravirgin olive oil, thyme, salt, plum, green olives, brinecured black olives, garlic, lemon zest, fresh basil, vegetable oil, cake
Taken from www.foodandwine.com/recipes/pan-roasted-lamb-chops-with-mashed-potato-cake (may not work)