Rack of Lamb with Kale Salad and Potatoes

By draingal

Ingredients

• 1/2 lb. fingerling potatoes
• 3 Tbs. olive oil
• Kosher salt and freshly ground black pepper
• 1-1/2 Tbs. Dijon mustard
• 1-1/2 Tbs. fresh lemon juice
• 1/4 cup minced shallots
• 4 cups julienned fresh kale leaves
• One 8-bone rack of lamb (about 1-1/4 lbs.)
• 1 Tbs. butter

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Pan-seared rack of lamb chops served on a bed of fresh kale tossed with roasted potatoes makes an elegant meal that's easy to prepare.

Position an oven rack in the center of the oven and heat the oven to 400°F. Toss the potatoes with 1/2 Tbs. of the oil and season with salt and pepper. Put the potatoes in a small roasting pan and roast in the oven until golden brown and tender, 15 to 20 minutes. Let the potatoes cool and then cut on an angle into 1/4-inch-thick slices.

Combine the mustard, lemon juice, shallot, and 1-1/2 Tbs. of olive oil in a large bowl and season with salt to taste. Add the kale and toss to mix. Let stand at room temperature for 10 minutes.

Cut 8 chops from the rack of lamb; do not French. Season the lamb chops generously with salt and pepper. In a large, heavy, cast-iron skillet melt the butter with remaining 1 Tbs. of the olive oil over medium high heat until shimmering. Add the lamb chops, in batches, and cook until browned and crispy and medium rare (130°F to 135°F), 3 to 5 minutes a side. Transfer the lamb to a platter.

In the same skillet, heat the fingerling potatoes, stirring often, for about 3 minutes or until heated through. Add the potatoes to the kale and toss to mix and coat. Serve the kale salad over the lamb chops.