n a small bowl, combine 4 Tbs. of the oil with the herbes de
Provence and the mashed garlic to make a wet paste. Rub
the paste all over the lamb chops and set aside at room
temperature for 20 minutes.
Generously season both sides of the chops with salt and
pepper. Heat the remaining 1 Tbs. oil in a 10-inch sauté pan
over high heat until very hot. Sear the chops in batches until
browned on one side, 2 to 3 minutes. Flip the chops and
cook until the second side has browned, 2 to 3 minutes for
medium rare. Transfer the chops to a platter, cover loosely
with foil, and let rest for 5 minutes before serving.
nutrition information (per serving)-
Size - about 3 oz. per serving; Calories (kcal)- 460; Fat (g)-
41; Fat Calories (kcal)- 370; Saturated Fat (g)- 12; Protein (g)-
20; Monounsaturated Fat (g)- 23; Carbohydrates (g)- 2;
Polyunsaturated Fat (g)- 4; Sodium (mg)- 540; Cholesterol
(mg)- 85; Fiber (g)- 1;
Mashed Potatoes with Olive Oil & Parsley Serves 4
2 lb. Yukon Gold potatoes, peeled and cut into 2-inch cubes
2 Tbs. salt; more for seasoning
1/2 cup extra-virgin olive oil
1/2 cup cooking liquid or milk; more as needed
Freshly ground black pepper to taste
1/4 cup chopped fresh flat-leaf parsley When the potatoes
are done, draw off about 1 cup of the cooking liquid; set
aside. Drain the potatoes and return them to the pot in
which they were cooked. Mash them with a potato masher.
With a wooden spoon, stir in the olive oil. Add some of the
cooking liquid or milk until you reach the desired
consistency. Season generously with salt and several grinds
of black pepper.
Just before serving, check the consistency of the potatoes
and add a little of the cooking liquid if they need loosening.
Mix in the parsley. Taste and adjust seasonings.
Serving
Suggestions
Mashed Potatoes with Olive Oil & Parsley
Originally Submitted
5/7/2013
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