Yesterday we went to my parents’ in Romagna and tried a new restaurant located on the road from Faenza to Bagnacavallo. The place was packed and unfortunately there were delays in bringing the dishes; Andrea, who had ordered the lamb, eventually gave up because of the very long wait and dived into a legendary zuppa inglese — that sly one!!
However, the young man still had a craving for this meat that we only eat mostly around Easter (trying not to think about the little lambs…) and today I prepared exclusively for him seared lamb chops on the griddle with small potatoes wrapped in pancetta.
To be honest, when we met again after school he said he wanted pizza for dinner, but when I showed him the seared lamb chops with flavorful potatoes he changed his mind and… he loved it IMMENSELY, that little pest!!!
I opened a recipe channel open to everyone and free on WhatsApp — no notifications, no sounds — which you can join by clicking this link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read one sweet and one savory recipe!
Also on the theme RECIPES WITH LAMB and POTATOES I leave you some other preparations just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop, Griddle
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs lamb chops
- 3 oz pancetta (streaky)
- 14 oz potatoes
- to taste rosemary
- to taste extra virgin olive oil
- to taste garlic
- to taste pepper
- to taste salt
Tools
- Batticarne
- Carta assorbente
- Terrine
- Pellicole per alimenti
- Piastra in ghisa
FOR THE PREPARATION OF THE RECIPE SEARED LAMB CHOPS WITH FLAVORFUL POTATOES
If necessary, pound the lamb chops, wash them and dry them with kitchen paper.
Then place them in a bowl, brush them with a little extra virgin olive oil, season with salt and pepper, add a chopped mixture of rosemary and garlic.
Cover with cling film and let them marinate in the refrigerator for about 30 minutes.Meanwhile, wash the potatoes, choosing the smaller ones or peeling the fatter ones with a small paring knife, then boil them in salted cold water for about 10-13 minutes: they should be tender but still firm.
Then take the lamb and cook it on a very hot cast-iron griddle over high heat for 3-4 minutes per side.While the chops are cooking, wrap each potato with a slice of pancetta and finish cooking them in a pan with a little oil, allowing the pancetta fat to intensely flavor them; season with salt and pepper at the end of cooking.
Assemble the plate, draining both the meat and the potatoes of any excess fat, and bring to the table.
DELICIOUS… both of them ^_*
ENJOY YOUR MEAL!!Annalisa
I remind you that at the top, where you see the blog menu, there is a magnifying glass 🔎 that will allow you, by entering an ingredient or the title of a recipe, to find all the preparations that include that title or ingredient — I hope you’ll find recipes you like among them!
