1ea Fresno chilijalapeno peppers can be substituted
2ozItalian parlsey
1Tablespoonfennel seed
1Tablespooncumin seed
1Sprig rosemarysage or thyme
4ozGruyère cheeseor substitute another hard cheese
1ea Salt and pepper
1ea Lemon
3-5Baby tomatoes
Instructions
Allow lamb chops to come to room temp and season with salt/ pepper, reserve. Press a small sprig of rosemary into 1 side of each chop (optional).
Potato Cake (Optional)
Slice potatoes with a mandolin carefully and stack potatoes as you slice, reserve.
Mince garlic, chop chilies and thinly slice herbs,
Crush spices in mortar and pestle with herbs, then add some olive oil to make a spice paste. Reserve.
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 potatoes with salt and pepper.
Lay garlic on potatoes, artichokes, and cheese on potatoes spread evenly. Layer another round of potatoes on top.
Once the bottom is crunchy and cooked through flip like a pancake careful not to spill.
Garnish potato with Fresno slices and herbs.
When the bottom is crunchy and seared, remove and keep warm.
Lamb Chops
Start blistering tomatoes on a skillet and begin to sear lamb chops.
Once seared and caramelized flip onto the fat cap and allow to render out the fat.
When edge fat is crispy flip to the uncooked side and sear until internal temperature reaches 140° F.
Serve the potato cake with the chops, garnish with chilis, and spice paste, then serve.
Video
Notes
Either lamb or goat t-bone (loin) or rib chops can be used in this recipe.