Well isn’t this a treat. Today you get two recipes (actually, technically, three recipes) in one post. I know. You can barely stand such an embarrassment of riches.
Also, at last, you get to use a grill. Well, you don’t have to – but you could, which is always fun for spring and summer. This is a quick meal that tastes super rich and complex, although, if you’re not such a rosemary aficionado, you’ll probably want to stay clear. The aioli is excellent on just about anything you could come up with (my picky-eater sister ate it by the spoonful like yogurt, so that’s… something), but really does the lamb and roasted potatoes a serious favor. We got this recipe from a cooking class we took several years ago; Lenore Nolan Ryan deserves the credit, though I wish I had been the mastermind behind this whole garlicky plot.
Garlic Rosemary Lamb Chops and Potatoes Aioli
(For the Lamb)
4 tablespoons minced garlic
2 tablespoons minced rosemary
1/4 cup olive oil
Lamb chops (I usually do about 4 per person – the above quantities are for 4 people, or 16 chops, so adjust as necessary)
(For the Potatoes)
4 lbs small potatoes (I like the baby yukon golds), cut into halves or bite-sized pieces
1 cup mayonanaise
2 tablespoons minced garlic
1/4 cup lemon juice
2 teaspoons lemon zest
1 tablespoon minced rosemary
Stir together the garlic, rosemary and olive oil from the first set of ingredients. Season well with salt and pepper and then get the chops good and coated with the mixture. Let them marinate for at least 30 minutes. While they’re marinating, turn your attention to the potatoes.
Put the potatoes in a microwave-safe bowl and add just a drizzle of olive oil. Cover the bowl with plastic wrap and microwave for about 5-6 minutes, stopping in the middle and shaking up the potatoes so the ones on the bottom get a turn on top (be super careful because the steam under the plastic wrap is lethal and will have no mercy if it escapes). Now turn out the potatoes on a cookie sheet, sprinkle with salt and pepper, and put them in a 400 degree oven for about 10-15 minutes. You’ll want them to get some nice color and let the edges crisp up, but since you were a genius and pre-cooked them in the microwave, the centers will stay soft and you will have the perfect roasted potato.
Now, mix together the last set of ingredients (mayonnaise through rosemary). The original recipe calls for a food processor, but it’s not really necessary if your garlic and rosemary is minced finely enough. Taste it along the way and add more lemon or rosemary or whatever you think it needs. You can’t go wrong. Season it with salt and pepper as well. Set it aside to rest while you go grill your meat.
Your grill should be on medium-high heat and the chops will only take 1-2 minutes on each side. Not twelve minutes, one to two minutes. If you’re cooking them stove-top, the directions remain the same.
You can serve all the meat and potatoes on one platter with the aioli drizzled on top, or serve separately with the aioli in a bowl so people can control the amount of liquid awesomeness they want on their plate. Either way, happy eating.