As far as lamb chops go, there are basically two different types: the loin chop (sometimes call T-bones) or rib chops cut from the rack. Either of these will work for this recipe. Both loin and rib chops have little if any marbling, especially our delicious grass-fed ones, so they will cook fast, but luckily, nature provices a ring of fat along the outside edge will protect the meat and can be trimmed after cooking if it unwanted.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
3-4 ea Yukon gold potatoes
2 ea garlic cloves chopped
2 teaspoons paprika
2-3 ea artichokes (optional)
1 Tablespoon olive oil
1 ea Fresno chili (jalapeno peppers can be substituted)
2 oz Italian parlsey
1 Tablespoon fennel seed
1 Tablespoon cumin seed
1 Sprig rosemary, sage or thyme
4 oz Gruyère cheese (or substitute another hard cheese)
1 ea Salt and pepper
1 ea Lemon
3-5 Baby tomatoes
- Allow goat loin chops to come too room temp and season with salt/ pepper, reserve.
- Slice potatoes with a mandolin carefully and stack potatoes as you slice, reserve.
- Mince garlic, chop chilies and thinly slice herbs,
- Grate Gruyère cheese finely (or substitute) and reserve.
- With a hot cast iron skillet on medium high heat add olive oil, swirl in pan and allow to be translucent and hot but not smoking add potatoes in a spiral equal distances from each other.
- Season with salt and pepper.
- Lay garlic on potatoes, artichokes and cheese on potatoes spread evenly.
- Layer another round of potatoes on top.
- Once bottom is crunch and cooked through flip like a pancake careful not to spill.
- Garnish potato with Fresno slices and herbs.
- When bottom is crunchy and seared remove and keep warm.
- Start blistering tomatoes on a skillet and begin to sear goat loin chops.
- Once seared and caramelized flip onto fat cap and allow to render out fat.
- When edge fat is crispy flip to uncooked side and sear until internal temperature reaches 140° F.