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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.