Lamb Chops with Garlic and Mint "Pesto" and Pan Roasted Potatoes

Chops or steaks are great for when I'm short on time and feeling a little indulgent. The lamb chops at Eataly are some of the best I've ever gotten in a store. (I know I rave about Eataly often, but they really have excellent meat and seafood and really good service.) One of the butchers told me that the lamb they sell is from American farms that raise their animals beyond the typical age for slaughter. The majority of lambs are killed at too young an age which traumatizes the ewe. So not only is the meat delicious, it's more conscientious too.

Anyway, dinner was seared lamb chops with pan roasted potatoes. I'm going through a phase where I'm cooking potatoes on the stovetop rather than in the oven for whatever reason. It's great for the summer though, when the thought of having a hot oven on during a 90º day sounds like torture. It's incredibly easy. Just toss halved small potatoes in with some butter and olive oil, season with salt and pepper, and turn occasionally until browned. 

I also felt like making a little garnish/sauce/whatever for the lamb. I thought mint would be a good herb to use. The "pesto" was really just very finely chopped mint and garlic, olive oil, and a little salt and pepper. It was a great accompaniment. 

HOW TO:

Halve small golden potatoes. Heat butter and olive oil in a large non-stick pan, and toss the potatoes in. Season with salt and pepper. Turn very occasionally until well browned. Season the lamb chops well with salt and pepper. Be sure to let the meat come to room temperature or close to room temperature before seasoning. Preheat a stainless or grill pan until very hot. Toss those babies on. Sear about 3 to 4 minutes a side for medium rare. Meanwhile, finely mince and mash together mint, a clove or two of raw garlic, and some coarse sea salt. Finish the mixture with olive oil for a nice pesto-like consistency. Plate it all together and spread the mint mixture liberally onto the chops. 

Roast Chicken with Fingerling Potatoes and Butternut Squash

Sometimes a simple roast chicken is the perfect weekday dinner. It's surprisingly easy to make and even comes with its own side dish! It's cooked on a bed of root vegetables or squash, so it pretty much makes for a complete meal. The vegetables cook in the chicken juice, so the they always turn out extra delicious. Mmmmm. I used butternut squash and fingerling potatoes from my CSA in this version.

HOW TO:

Peel and cut the vegetables into 1-inch or so pieces. Toss with garlic, salt, pepper, and olive oil and spread them out on the bottom of a large baking dish. Wash and dry the chicken. Season inside and out. Stuff with rosemary or thyme, one lemon, and half a head of whole, peeled garlic cloves. Tie the legs together, tuck the wings in, and place on the vegetables. For a 4-5 pound chicken, roast at 425ºF for about an hour and fifteen minutes. After cooking, cover with foil and rest for 20 minutes before carving.