Broiled Lamb Chop with Broiled New Potatoes
- 2 or 3 smallish new potatoes
- Olive oil
- Kosher salt
- 1 or 2 thick loin lamb chops
- Freshly ground pepper
- 1 garlic clove
- 1 tablespoon chopped fresh Italian parsley
- Boil the potatoes in lightly salted water for 5 minutes.
- Drain (dont peel), cut in half, and rub a little olive oil and salt over them.
- Rub salt, olive oil, and pepper over the chops, too, and arrange both the chops and the potatoes on a broiler pan.
- Slip them about 4 inches under a preheated broiler, and cook for 4 minutes, then turn and broil another 3 minutes.
- Meanwhile, make a paste of garlic and salt (see page 48) and spread it over the lamb chops after you take them out of the oven.
- Let rest for a minute or two while you chop some parsley.
- Sprinkle that over both the chops and the potatoes, and dig in.
- Youre alone, so you can pick up the chop and nibble the meat close to the boneits always the best.
- Set aside any uneaten portions of lamb for Lamb and Lentils (recipe follows).
- Cook the chops on a grill.
- Timing depends on how hot your fire is, so check carefully.
- When the flesh springs back, it is done.
- Or use the instant-read thermometer.
- Lamb shouldnt be more than 125130 for rare.
smallish new potatoes, olive oil, kosher salt, chops, freshly ground pepper, garlic, fresh italian parsley
Taken from www.epicurious.com/recipes/food/views/broiled-lamb-chop-with-broiled-new-potatoes-378359 (may not work)