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Lamb Chops & Bone-in Lamb Loin
with Potato Gnocchi and Artichoke Gratin, Olives and Tomatoes
Makes 4 Servings
Ingredients
* FOR THE GNOCCHI AND ARTICHOKE GRATIN:
*2 pounds Idaho potatoes, peeled, large diced
*Salt and pepper to taste
*3 large eggs
*2-3 cups all-purpose flour
*1 tablespoon olive oil
*2 garlic cloves, minced
*1 pound Roma tomatoes, peeled and diced
*Unsalted butter, as needed
*1 cup artichoke hearts, packed in high quality olive oil
*1/4 cup Kalamata olives, pitted, cut in half lengthwise
*2 tablespoons chopped herbs, including parsley, chives
*1/2 pound fresh goat cheese
* FOR THE LAMB:
*4 bone-in lamb loins - 7 ounces each
*12 lamb loin chops, frenched - about 6 ounces for 3 chops
*4 tablespoons extra virgin olive oil infused with sage and chilies
Instructions
1Put the potatoes in salted cold water, place over high heat and cook until tender.
2Drain and cool slightly; put potatoes through a ricer into a bowl. Season with salt and pepper, add eggs and 1/2 the flour. Mix together; if the mix is not dough-like, add additional flour and mix. Set aside for 20 minutes.
3Pull off a piece of potato dough and roll into a long tube, about 1/2-inch thick and cut into 1-inch pieces. Once all rolled out and cut, blanch in salted boiling water and shock in ice water to stop cooking. Set aside.
4In a saute pan over medium-low heat, warm olive oil, add garlic and cook until translucent, add tomatoes and cook until soft and tender and flavor has concentrated. Adjust flavor with salt and pepper and add a small amount of butter to enrich.
5In a saute pan with a small amount of butter, saute artichokes and olives, add gnocchi and warm through. Mix in herbs.
6Place gnocchi in ovenproof dish and top with goat cheese. Place in a 350F degree oven and bake until cheese is warm and slightly browned.
7Over a hot grill, cook seasoned lamb loins to desired temperature. When almost ready, cook the lamb chops - they are thin and take less time to cook.
8To plate, top gnocchi with tomatoes and serve the loin first with the chops leaning against it. Drizzle with the infused extra virgin olive oil.
Source
Recipe courtesy of David Burke, Executive Chef/Partner of David Burke's Primehouse, Chicago, IL