Hunka Hunka Burnin' Love Lamb Chops
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
56
Spice
57
Sweetness
47
Sourness
43
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees F
2
Rub the rack of lamb with mustard and coat with bread crumbs
3
In a medium saute pan, heat 1/2 cup of olive oil on medium high heat
4
Sear the lamb on both sides until golden brown
5
Place in the oven for about 8 to10 minutes
6
When the lamb is cooked to desired doneness, let rest for 10 minutes
7
Slice the lamb into 1-bone chops
8
Lay them against the potato salad with the bones up
9
Spoon the coulis around the plate and add the sliced scallions for garnish
10
Preheat oven to 400 degrees F
11
Toss the potatoes in the olive oil, season with the salt, freshly ground black pepper and the thyme
12
Place on a baking sheet and bake for 20 to 25 minutes
13
Pull the potatoes from the oven when they are golden brown, and let cool
14
In a small bowl, toss the potatoes with the pesto and chopped scallions
15
Season with salt and freshly ground black pepper to taste
16
Spoon onto a warm serving plate
17
Preheat the oven to 400 degrees F
18
Rub the pepper with 1 tablespoon of the olive oil
19
Place on a baking sheet or in an ovenproof skillet and place in the oven
20
Roast until the skin is evenly charred, about 20 to 30 minutes, turning every 10 minutes
21
Remove from the oven and place in a bowl
22
Cover the bowl with plastic wrap and let the pepper sit until cool enough to handle, 15 minutes
23
When pepper is cooled, peel and remove the stem and seeds
24
Place the pepper flesh in a blender
25
Add the remaining olive oil and water and puree until smooth
26
Season, to taste, with salt and pepper
27
Add more water or olive oil if the coulis is not the right consistency