LAMB CHOPS - PROVENCAL WITH CONFIT OF ROSEMARY POTATO

By akselden

Ingredients

• 2 racks of lamb
• 2 T. olive oil
• Salt and freshly ground pepper
• l/4 C. thyme leaves (optional)
• 1 C. lamb or veal stock
• Confit of Rosemary Potato
• 3 large yellow potatoes
• 2 T. olive oil
• Pinch of Spanish paprika
• 2 cloves garlic, crushed
• 2 large sprigs rosemary
• 2 sprigs thyme
• 2 bay leaves
• Pisto
• 1 Japanese eggplant, diced
• 1/4 C. extra-virgin olive oil
• 3 cloves garlic, finely chopped
• Salt and freshly ground pepper
• 1 red pepper, diced
• 1/2 medium onion, diced
• 2 small zucchini, diced
• Additional vegetables, as desired (see Julian's Garnishes. below)

Details

Servings 6

Preparation

Step 1

Have the butcher cut away all but three evenly spaced bones. This will result in a one rib per serving when the meat is carved into 6 servings. (Save the extra bones and other trimmings for the jus. Brown the bones in the pan in a very hot oven, then simmer for 1 hours in the lamb or veal stock.)

In a large skillet over high heat, brown the lamb in olive oil, seasoning it with salt, pepper and thyme leaves, about 3 minutes per side. Transfer the lamb to a roasting pan. Pour off the fat in the skillet and add 1 cup lamb or veal stock, scraping up any browned bits to dissolve over high heat. Set the mixture aside to steep. (For convenience, transfer it to a cup or bowl).

Finish roasting the lamb in 400F oven until it is medium rare (about 8 minutes.) Remove from the oven and let rest for 10 minutes. Meanwhile, pour off the fat and add the reserved stock to the pan. Bring to a boil over high heat to dissolve any browned bits, then strain jus into a serving cup.

To serve the lamb, carve it into double chops and arrange the chops on a heated plate with the potato confit, a generous spoonful of the pisto and any other vegetables. Pass the jus separately.

CONFIT OF ROSEMARY POTATO
Cut out cylindrical shapes the length of each potato. Cut the pieces in half crosswise.

Saute the potatoes in olive oil until golden. Season with a pinch of paprika, cover with oil, and add the garlic, rosemary, thyme and bay leaves.

Cook the potatoes on low heat for 20 minutes. It is important that they not fry but just cook through.

Drain the potatoes well, blot excess oil, and set them aside. Before serving, reheat briefly in a hot oven.

PISTO
In a saucepan over moderate heat, brown the eggplant in olive oil, shaking the pan occasionally. Reduce the heat and add the garlic, salt and pepper to taste.

When the garlic is fragrant, after about 1 minute, add the red pepper and onion, cover the pan and let the vegetables "sweat" until they are tender, about 10 minutes.

Stir in the zucchini, cover the pan, and set it aside to finish cooking in its own heat. Taste for seasoning.

Serve, with the potatoes, warm or at room temperature.

JULIAN'S GARNISHES (optional)
Serrano serves this dish with seasonal mushrooms, tomato confit, a hollowed out piece of zucchini filled with fresh peas, and a few drops of peppermint oil.

Seasonal Mushrooms: Saute mixed wild mushrooms in olive oil until they are soft, 5 to 15 minutes, depending on the mushrooms. Season them lightly with salt and pepper to taste.

Tomato Confit: Arrange peeled Roma tomatoes stem-side down in a roasting pan so they are not touching. Let tomatoes dry in an oven set to 200° F or lower for 8 hours, or until they begin to collapse. Remove and let cool.

Peas in Zucchini Cups: Trim the ends off the zucchini and cut into l-inch lengths. With a melon-baller, scoop out the seeds, leaving enough zucchini to form a cup. Boil the zucchini cups in lightly salted water for 30 to 60 seconds, then drain well. Allow 1 rounded tablespoon of peas per zucchini cup. Boil peas until tender, drain well and saute them quickly in a little butter and a few mint leaves. Spoon the peas into the zucchini cups.