Planet Green
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Yield: 4 Servings
Ingredients:
1 lemon, juice and rind separated
1 teaspoon crushed red pepper
5 cloves chopped garlic
4 large sprigs rosemary, divided
1/2 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
4 double cut lamb rib chops
1 cup fruity red wine, like Shiraz
Emeril’s Skillet Potatoes, recipe follows
Labneh with Mint
Method:
To a medium sized non-reactive dish, add lemon juice, rind, red pepper, garlic, 1 spring of rosemary, balsamic vinegar, olive oil, salt, pepper and wine. Place lamb in marinade, turning to coat. Allow to marinate for 1 to 2 hours in the refrigerator.
Preheat a large grill pan or an outdoor grill turned to high heat. Dip the remaining springs of rosemary in the lamb marinade and place directly on the dry grill. Place the lamb chops directly on the rosemary. After 3 minutes, turn lamb and continue to cook another 3 minutes for medium rare. Set aside to rest for 5 minutes, covered with foil and serve with Skillet Potatoes and Labneh with Mint.
Emeril's Skillet Potatoes:
Ingredients:
1 cup chopped bacon, about 6 slices
1 onion, sliced thinly
1 pound yellow fleshed potatoes, sliced and blanched in boiling water for 5 minutes
Salt and Pepper to taste
Method:
In a large sauté pan or skillet, cook the bacon over medium-high heat until brown and the fat is rendered, about 6 minutes. Add the sliced onion and continue to cook until the onion is translucent and softened, about 5 minutes more. Layer the potatoes onto the onion mixture and sprinkle with salt and pepper. Continue with another layer of potatoes and let cook for 5 minutes. Toss all to combine and cook an additional 3 minutes or until potatoes are fork tender.Serve immediately.
This recipe was featured on the Lovin' Lamb Episode of Emeril Green.
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