Lamb Chops With Lemon Potatoes
Adapted from Paula Wolfert’s Mediterranean Clay Pot Cooking
Serves: 2 (ingredients easily multiplied)
Preparation time: minimum 90 minutes, up to 5 hours if utilizing maximum marination time
For the potatoes:
1 1/4 pounds (approximately 6-7 medium) Yukon gold potatoes, scrubbed and quartered (see note)
1/4 cup freshly squeezed lemon juice
1 large garlic clove, peeled and roughly chopped
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
3 tablespoons olive oil
1/2 cup cold water
For the lamb chops:
2 bone-in lamb shoulder chops, preferably organic
2 large garlic cloves, peeled and roughly chopped
1/4 cup freshly squeezed lemon juice
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon ground fennel
1 teaspoon paprika
1 teaspoon black pepper
1 1/2 teaspoons sea salt
1 cardamom pod, crushed to extract seeds (optional)
3 tablespoons parsley, chopped
Begin with the potatoes. Scrub them well. Peel them if you wish; I am usually too lazy. Quarter potatoes. In a large bowl, soak in cold water to cover for thirty minutes. Drain well, shake dry.
In the same bowl, add all marinade ingredients and leave at room temperature minimum 1/2 hour, up to two hours.
Turn to the lamb. Rub all over with lemon juice, then add lamb marinade ingredients, minimum 1/2 hour, up to two hours. While Wolfert advises leaving lamb unrefrigerated, use your judgement regarding the temperature of your kitchen. If too warm, do refrigerate, allowing meat to come to room temperature before cooking.
To cook:
Select a heavy, lidded casserole that may be used stovetop. Staub pans must be heated slowly, which adds to cooking time, so I must factor this in when using the “Everyday Pan,” but find it worth the few extra minutes cooking time. Choose a vessel with a minimum 3-quart capacity. Begin with the potatoes, tipping them into the pot. Bring to a boil, cover, and turn heat down to brisk simmer. Cook until potatoes are almost tender but not quite done; i.e.; al dente.
Add the lamb chops and all their marinade on top. Put the lid back on. Lamb chops cook fairly quickly; check after four minutes or so. If juices are pooling at the top of the meat, flip them over. Cook another four minutes.
Doneness is a question of taste. Some like lamb pink, others prefer lamb more cooked. If you’re unsure, the kitchen police won’t come knocking if you discreetly slice into a piece.
Plate. Serve. Eat immediately, or allow to cool, refrigerate, and consume with relish a couple days later.
Notes: Wolfert peels her potatoes. Lazily, I don’t. The choice is yours.
To cook in the oven for more people, start with the potatoes at 325F. Check after about 35 minutes: potatoes should be almost cooked through. If not, cook ten minutes more and check again; you may need to add more olive oil. Add lamb atop potatoes, cook ten minutes. You will not need to flip the chops, but check to avoid overcooking meat.
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