WEEKDAYS 1e|12c|p

Spring Lamb Chops with Ultimate Fried Potatoes and Fava "Guac"

Jonathan Waxman
Servings: 8
30 to 60 min

This amazing dish is sure to be one of the best you've ever tasted! Try it for dinner tonight!

  • Ingredients
  • step-by-step directions
Spring Lamb Chops with Ultimate Fried Potatoes and Fava "Guac"
  • 2 whole Baby Lamb Racks (8 bones each - 16 total)
  • Salt and pepper
  • 4 Russet Potatoes
  • 2 cups Peanut Oil
  • Olive Oil
  • 1/4 cup Grated Parmesan
  • 2 cups Shucked Fava Beans (cooked in boiling water for 8 minutes)
  • 2 cloves Garlic
  • 1/4 cup minced Spring Onion
  • 1/2 cup chopped Mint Leaves
  • 1 tablespoon minced Jalapeno
  • 1 Lemon
  • Cut and trim lamb chops, place on an oiled cookie sheet, season with salt and pepper
  • Cook russet potatoes in their jackets in 1 quart water at a simmer for 35 minutes or until tender. Cool and refrigerate.
  • Make guacamole: Mince the garlic, grind the mint, onion and jalapeno, add the fava beans, and hand squish until homogeneous, but still chunky, season with lemon and sea salt.
  • Heat the grill for the chops. Heat the peanut oil in a heavy pot to 300 degrees.
  • Slightly crush potatoes, then cook potatoes in a cast iron pan containing the peanut oil until golden brown. Let cool, then refry until deep golden brown.
  • Rub chops with olive oil, then grill medium rare. Remove from the pan and dust with Parmesan. Place on the table on a cute platter. Surround with lamb chops. 
  • Dot each chop with fava guacamole.
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