Chef Jonathan Waxman's Spring Lamb Chops with Ultimate Fried Potatoes and Fava "Guac"

By SMorrissey

Ingredients

• 2 whole Baby Lamb Racks (8 bones each - 16 total)
• Salt and pepper
• 4 Russet Potatoes
• 2 cups Peanut Oil
• Olive Oil
• 1/4 cup Grated Parmesan
• 2 cups Shucked Fava Beans (cooked in boiling water for 8 minutes)
• 2 cloves Garlic
• 1/4 cup minced Spring Onion
• 1/2 cup chopped Mint Leaves
• 1 tablespoon minced Jalapeno
• 1 Lemon

Details

Servings 4
Adapted from beta.abc.go.com

Preparation

Step 1

Cut and trim lamb chops, place on an oiled cookie sheet, season with salt and pepper

Cook russet potatoes in their jackets in 1 quart water at a simmer for 35

Make guacamole: Mince the garlic, grind the mint, onion and jalapeno, add the fava beans, and hand squish until homogeneous, but still chunky, season with lemon and sea salt.

2 cups Peanut Oil

Heat the grill for the chops. Heat the peanut oil in a heavy pot to 300 degrees.

Slightly crush potatoes, then cook potatoes in a cast iron pan containing the peanut oil until golden brown. Let cool, then refry until deep golden brown.

Olive Oil
1/4 cup Grated Parmesan

Rub chops with olive oil, then grill medium rare. Remove from the pan and dust with Parmesan. Place on the table on a cute platter. Surround with lamb chops.

Dot each chop with fava guacamole.