BROILED LAMB CHOPS WITH POTATO GALETTE
Ingredients for 4 servings:
3 russet potatoes
Sea salt and freshly ground white pepper
4 ounces unsalted butter, clarified
1 tablespoon olive oil
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 rack of lamb, trimmed of fat, cut into 4 double rib portions
Galette: Steam the potatoes until tender to the center, 15-20 minutes. Cool, peel, and coarsely grate. Toss the potatoes in a bowl with salt and pepper. Refrigerate if desired.
Heat a thin layer of clarified butter in a heavy skillet. Arrange several ½ cup mounds of grated potatoes on the hot skillet. Flatten gently and brown on both sides. Hold on a plate in a 250 degree oven while you process the remaining galettes. Serve immediately upon completion or cover and refrigerate on a sheet pan. Reheat to sizzling in a 350 degree oven.
Lamb: Preheat the broiler and place a rack 6" from the heating element.
Line a sheet cake pan with heavy aluminum foil. Drizzle on the olive oil. Stir the seasonings together in a pie plate. Coat both sides of each chop with the seasonings then lightly oil them by pressing them into the oiled foil.
Broil the chops for 5 minutes, remove and turn them. Return to the broiler for another 2 minutes. Check to see if they have reached the internal temperature of 165 degrees. If not, return to the oven for another minute. Remove and allow to rest.