This is a traditional dish from Spain and if we add the alioli and artichokes we make it in the style of Catalonia. The chops are from New Zealand but the organic artichokes are from California. We just bought them in our "Just Local Foods Co-op."
2 New Zealand lamb racks each with 8 chops
3 mint sprigs, minced
2 rosemary sprigs, minced
2 garlic cloves, minced
salt
For the recipes below:
8 artichokes, peeled and cut in halves
1 potato per person cut in the form of a fan
To marinate:
Cut the racks in individual chops. Make a marinade with the mint, rosemary, garlic and a bit of salt. Rub the chops well and put them in a baggy. Close it and keep overnight in the refrigerator.
For the alioli:
2 egg yolks
2 garlic cloves
olive oil
a couple of drops fresh lemon juice
a pinch of salt
In a blender at the lowest speed, put the egg yolks and garlic and then pour in the olive oil little by little until it thickens, creating the consistency of mayonnaise. Add the lemon juice and salt, blend 1 more minute and pour the mix in a serving bowl.
For the artichokes:
Clean the outside leaves until you get to the tender white leaves. Cut off the green of the stem and the top green of the artichokes and
discard. Cut the artichokes in halves.
While the potatoes are cooking in the oven (see below), put the artichokes (drizzled with olive oil and a pinch of salt) in an aluminum pouch on a grill over hot coals. After 10 minutes, turn the pouch over and add the lamb chops to the grill. Turn the chops once to grill on each side. Remove the chops and artichokes when done.
For the fanned potatoes:
4 large potatoes, peeled
3-4 tablespoons olive oil
salt and pepper
sweet Spanish paprika
Slice the potatoes lengthwise into 1/4 inch slices to within 3/4 inch of the bottom. Carefully spread the slices open in a fan shape and brush both sides with olive oil. Sprinkle the potatoes with salt, pepper and paprika. Bake at 400˚ for one hour or until tender and brown, basting occasionally with more olive oil.
Arrange on a platter the chops, the artichokes and the fan potatoes. Drizzle with alioli, or serve the alioli in a small bowl.
Ingredients:
2 New Zealand lamb racks each with 8 chops
3 mint sprigs, minced
2 rosemary sprigs, minced
2 garlic cloves, minced
salt
For the recipes below:
8 artichokes, peeled and cut in halves
1 potato per person cut in the form of a fan
To marinate:
Cut the racks in individual chops. Make a marinade with the mint, rosemary, garlic and a bit of salt. Rub the chops well and put them in a baggy. Close it and keep overnight in the refrigerator.
For the alioli:
2 egg yolks
2 garlic cloves
olive oil
a couple of drops fresh lemon juice
a pinch of salt
In a blender at the lowest speed, put the egg yolks and garlic and then pour in the olive oil little by little until it thickens, creating the consistency of mayonnaise. Add the lemon juice and salt, blend 1 more minute and pour the mix in a serving bowl.
For the artichokes:
Clean the outside leaves until you get to the tender white leaves. Cut off the green of the stem and the top green of the artichokes and
discard. Cut the artichokes in halves.
While the potatoes are cooking in the oven (see below), put the artichokes (drizzled with olive oil and a pinch of salt) in an aluminum pouch on a grill over hot coals. After 10 minutes, turn the pouch over and add the lamb chops to the grill. Turn the chops once to grill on each side. Remove the chops and artichokes when done.
For the fanned potatoes:
4 large potatoes, peeled
3-4 tablespoons olive oil
salt and pepper
sweet Spanish paprika
Slice the potatoes lengthwise into 1/4 inch slices to within 3/4 inch of the bottom. Carefully spread the slices open in a fan shape and brush both sides with olive oil. Sprinkle the potatoes with salt, pepper and paprika. Bake at 400˚ for one hour or until tender and brown, basting occasionally with more olive oil.
Arrange on a platter the chops, the artichokes and the fan potatoes. Drizzle with alioli, or serve the alioli in a small bowl.
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