Valentine's Lamb Chops with Pepin Spuds
Why bother with the traditional Valentine’s Day rigmarole, the box of terrible chocolates, the predictable sappy card, the half-dead red roses with the stupid packet of ineffective granulated plant food? This year, be better. Express your love with lamb chops. They are guaranteed to woo even the most skeptical of Valentines. These lamb chops are seared to perfection, bathed with herbs and butter, then rolled in an herby crust. We then pay homage to Chef Jaques Pepin with caper kissed potatoes. This dish is rugged and romantic, just like you, go get ‘em tiger.
- Pan, pot, and potato - Place a large pan over high heat. Next place a medium pot over high heat. Fill it halfway with hot water and add a palmful of salt. Cut the potatoes into thick medallions, add to the pot, and cook for about 12 minutes.
- Lamb chop action - Drizzle olive oil into the large pan. Pull out your lamb chops. Season one side with salt and pepper. Lay the chops, seasoned side down, into the pan. Now season the top side with salt and pepper and cook for about 3 minutes. Meanwhile, we’re making a crust for the chops. Pull the leaves off of the mint and ½ of your thyme (save the rest for later) and chop them up finely. On your cutting board, add the panko bread crumbs to the herbs and continue to chop until you have a crumbly mixture. Set this aside for a moment.
- Potato prep - Grab a bowl for the potatoes. Toss in your capers and a very large drizzle of olive oil (about ¼ cup).