Lamb Chops alla Fiorentina with Crispy Potatoes

• From: American Lamb Board

Ingredients

• 4 lamb loin chops, 1 1/2-inches thick

• 1 lb new potatoes, quartered

• Olive oil, to taste

• Salt and pepper to taste

• 2 cloves garlic, thinly sliced

• 3 sprigs fresh rosemary

A staple at any Italian restaurant—serve this savory meat and potatoes dish anytime you want to impress, but not spend hours in the kitchen.

Directions

• Generously season the potatoes and lamb chops with oil, salt, and pepper.
• On a rimmed baking sheet, roast potatoes at 425ºF for 20 minutes.
• In a large skillet, brown lamb chops over high heat on both sides, 5 to 6 minutes total.
• Add the lamb chops to the baking sheet with potatoes; continue to roast until the chops are medium-rare, 2 minutes longer.
• Add garlic and rosemary to the fat in the skillet; toast over medium heat until fragrant, about 2 minutes.
• Pour the seasoned oil over the chops and potatoes.