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

1. Boil the potatoes in lightly salted water for 5 minutes.
2. Drain (dont peel), cut in half, and rub a little olive oil and salt over them.
3. Rub salt, olive oil, and pepper over the chops, too, and arrange both the chops and the potatoes on a broiler pan.
4. Slip them about 4 inches under a preheated broiler, and cook for 4 minutes, then turn and broil another 3 minutes.
5. 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.
6. Let rest for a minute or two while you chop some parsley.
7. Sprinkle that over both the chops and the potatoes, and dig in.
8. Youre alone, so you can pick up the chop and nibble the meat close to the boneits always the best.
9. Set aside any uneaten portions of lamb for Lamb and Lentils (recipe follows).
10. Cook the chops on a grill.
11. Timing depends on how hot your fire is, so check carefully.
12. When the flesh springs back, it is done.
13. Or use the instant-read thermometer.
14. 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)