OPEN KITCHEN with NATHAN SCOTT
Seared Lamb with Warm Lemon Potato Salad
Served with a delicious lemon-flavored potato salad, this is a quick-cooking dish that you can prepare any night of the week.
|2||pounds Yukon Gold potatoes, scrubbed and cut into bite-sized chunks|
|4||cloves garlic, left unpeeled|
|¼||cup extra-virgin olive oil, plus more for greasing|
|Kosher salt and freshly ground black pepper|
|1||pound green beans, blanched until tender in boiling salted water|
|2||lemons, finely zested and juiced, plus more cut into wedges, for garnish|
|1||teaspoon fresh thyme leaves, plus fresh sprigs for garnish|
|2||pounds lamb chops, patted dry|
- Preheat the oven to 400°F. Place the potatoes and garlic cloves on a baking sheet. Drizzle the vegetables with 2 tablespoons of olive oil and season with salt and black pepper. Roast in the preheated oven until the potatoes are golden and tender, about 30 minutes. Remove and add the green beans.
- Peel the cloves of garlic and mash into a paste. Place the mashed garlic in a mixing bowl and combine with the remaining 2 tablespoons of olive oil. Add the lemon zest, 1½ tablespoons lemon juice, honey, and thyme. Season the mixture to taste with salt and black pepper. Drizzle the dressing over the potatoes and green beans. Toss until well combined.
- Meanwhile, set a large cast-iron skillet over medium-high heat. Grease the skillet with some olive oil. Season the lamb chops well with salt and black pepper. Add the lamb and cook until the chops are well browned on the bottom, 4 to 5 minutes. Then, turn the chops over and continue to cook until a meat thermometer inserted into the thickest part of the lamb registers 130°F (for medium-rare), an additional 3 to 4 minutes.
- To serve, portion the warm potato salad and lamb onto serving plates. Garnish each with fresh lemon wedges and sprigs of fresh thyme.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2014 by Nathan Scott. All rights reserved.
Category: Open Kitchen