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      RECIPE TITLE "Lamb chops with little red potatoes and lamb's lettuce" from Sunset Magazine March 2008, by Jessica Battilana

    yields Makes 4 servings time40 minutes difficultyeasy

    Smooth, small potatoes add substance without disrupting the delicacy of the dish.

    NOTES Lamb's lettuce (also known as mache or corn salad) is a mild, velvety green often sold prewashed in bags or with its roots in a potting medium. It doesn't keep well, so don't buy it more than a day ahead. If you can't find it, use watercress.


    8 lamb rib chops (about 2 lbs.), fat trimmed
    About 1 tsp. kosher salt
    1/2 tsp. freshly ground black pepper
    2 large garlic cloves, peeled and minced
    2 tsp. each fresh lemon zest and minced oregano
    4 tbsp. extra-virgin olive oil, divided
    1 lb. small red or yellow potatoes (often labeled "creamer" or "new"),
    cut in half
    2 tsp. whole-grain mustard
    1 small shallot, peeled and minced
    1 tbsp. each lemon juice and white wine vinegar
    1 package (3.5 oz.) lamb's lettuce (see Notes)


    1. Rinse lamb chops, pat dry, and season with 1 tsp. salt and the pepper. In a bowl, combine garlic, zest, oregano, and 1 tbsp. oil. Rub mixture onto both sides of chops.

    2. Put potatoes in a medium pot and add water to cover. Bring to a boil over high heat. Generously salt water, then reduce heat to a simmer and cook potatoes until tender, 8 to 10 minutes. Drain.

    3. Meanwhile, whisk together mustard, shallot, lemon juice, and vinegar in a small bowl. Gradually whisk in remaining 3 tbsp. olive oil until dressing is emulsified.

    4. Preheat broiler to high. Arrange chops on broiler pan and set it 2 in. from heating element. Broil chops, turning once, until browned and medium-rare inside (cut to test), 8 to 10 minutes.

    5. Put lamb's lettuce in a salad bowl and add warm potatoes. Drizzle 3/4 of dressing over salad and toss to coat. Divide salad among plates and top each serving with two chops. Spoon on remaining dressing.

    PER SERVING 628 CAL., 69% (432 CAL.) FROM FAT; 28 G PROTEIN; 48 G FAT (16 G SAT.); 21 G CARBO (2.5 G FIBER); 617 MG SODIUM; 112 MG CHOL.

    COPYRIGHT 2008 Sunset Publishing Corp.

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