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Lamb Chops with Gratin Dauphinois

Yesterday we had another one of our wonderful dust storms. It was the first time that we actually were driving as it was happening under our eyes. We needed to go shopping for potatoes, I only had fingerling at home, but decided against as the huge roll of dust was rolling in as fast as we were driving. We definitely were not going to be in the middle of all that dust if we had a choice.

Small lamb chops was requested last night, and with that I could not pass up the opportunity to make a gratin dauphinois, the quick version of it, of course. Not having any russet potatoes in hand I used what I have, fingerling, and they worked just fine.

For the lamb, I took a rack of lamb and divided the small chops from it.

Ingredients

For the Lamb:
1 rack of lamb, separate right in between the bones
Salt and pepper
Rosemary
1 tablespoon olive oil
For the Gratin:
Potatoes, peeled and sliced
Shredded mozzarella cheese, or Gruyere
Butter
1/3 cup Heavy Cream
Salt and pepper

Preparation

1. For the lamb chops:
2. Pat the chops dry and let rest with sprinkled salt and rosemary.
3. In a large skillet put the olive oil and warm over high heat. When hot, but not smoking, add the chops and cook, turning twice until desire doneness.
4. For the Gratin:
5. Preheat the oven at 375º. In a large pan place the potatoes and cover with water. Add sea salt and cook until the potatoes are resisting a bit when knife inserted to feel doneness.
6. Spread evenly the butter in a gratin dish. Drain the potatoes and place half on the gratin dish. Sprinkle with salt and pepper; add the desired amount of cheese to it. Cover with the remaining potatoes, sprinkle with salt and pepper. Add the cream cheese and place in the hot oven for 30 minutes or until golden brown.
Credit: Foodista








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