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Lamb chop platter with cheesy potato skins
- Published: 29 Apr 24
- Updated: 14 Jun 24
“This is a great feasting dish for sharing with friends: a big pile of rosemary lamb chops, garlicky cheesy potato skins and some seasonal asparagus on the side,” says food writer Elainea Emmott.
![Lamb chop platter with cheesy potato skins](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/04/2024D039_VIF_LAMB_2__-768x960.jpg)
Check out Elainea’s umami-packed celeriac, parmesan and black garlic tart, too.
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Serves 4-6
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Hands-on time 40 min. Simmering time 20 min. Oven time 1 hour
Ingredients
- 6 British lamb chops
- 2 garlic cloves, finely chopped
- 1 rosemary sprig, finely chopped
- 3 tbsp olive oil, plus extra to fry
- 1 tbsp plain flour
- 250ml lamb stock
- Splash red wine (optional)
- Steamed asparagus to serve
For the potato skins
- 5 medium potatoes (unpeeled)
- Vegetable oil to deep-fry
- 3 garlic cloves, finely chopped
- 100g unsalted butter
- 100ml double cream
- 175g gruyère cheese, coarsely grated
- Bunch chives, finely chopped
Useful to have
- Thermometer
Method
- Season the lamb chops generously with salt and pepper, then put in a shallow dish. Rub in the garlic, rosemary and olive oil, until completely coated, then return to the fridge.
- For the potatoes, heat the oven to 220°C fan/gas 9. Bring a large pan of salted water to the boil, add 3 of the potatoes and simmer for 20 minutes. Drain, transfer to the oven and bake for 1 hour until very crisp.
- Meanwhile, peel the remaining 2 potatoes and either cut into fine matchsticks or, for something easier, use a coarse grater to create long shards. Half-fill a small saucepan with oil, bring it to 150°C (a cube of bread will brown in about 30 seconds), then deep-fry the potato sticks or shards until crisp. Drain on kitchen paper, sprinkle with salt, then set aside.
- When the baked potatoes are ready, remove from the oven and cut them in half. Scoop out the flesh and push through a potato ricer into a saucepan (or mash well if you don’t have a ricer). Turn off the oven and put the potato skins back in to keep warm. Set the pan over a medium heat, then use a whisk to beat in the garlic, butter, cream and cheese until thoroughly combined. Set aside.
- To cook the lamb chops, set a large frying pan over a high heat, add a drizzle of olive oil, then the lamb chops in a single layer. Fry for 2-3 minutes on each side. Transfer to a plate to rest for 5 minutes. Meanwhile, make a sauce. Turn the heat down to low-medium, sprinkle in the flour, then pour in the stock while stirring and scraping off any bits stuck to the pan. Add a splash of wine (if using), then leave to bubble and thicken for 3-5 minutes.
- To serve, reheat the cheesy mash if needed, then spoon into the potato skins and scatter with the chopped chives. Put the lamb, potatoes and asparagus on a platter with the crispy potato sticks/shards. Serve the lamb sauce alongside.
- Recipe from May 2024 Issue
Nutrition
- Calories
- 662kcals
- Fat
- 48g (25g saturated)
- Protein
- 21g
- Carbohydrates
- 35g (2.2g sugars)
- Fibre
- 4g
- Salt
- 0.7g
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