Spiced Lamb Chops
Lumina Lamb, Romesco, Roasted Fingerling Potatoes
Chef Yvette Leeper-Bueno of Vinatería | New York
Adapted by StarChefs | July 2023
INGREDIENTS
Spice Mixture:
1 ounce coriander seeds, roasted
1 ounce fennel seeds, roasted
1 ounce mustard seeds, roasted
2 dried guajillo chiles
Kosher salt
Ground black pepper
Lamb Chops:
1 pound Lumina Farms lamb rack, cut to into double rib chops
⅓ cup extra virgin olive oil
Roasted Potatoes:
1 pound fingerling potatoes, halved
Olive oil
Romesco:
2 bell peppers, halved
2 guajillo chiles
1 plum tomato, halved
2 cloves garlic
Extra virgin olive oil
2 ounces almonds, toasted
1½ ounces Sherry vinegar
Kosher salt
Ground black pepper
50 grams day old focaccia, torn
To Assemble and Serve:
Neutral oil
METHOD
For the Spice Mixture:
In a blender, pulse spices, chiles, salt, and pepper until a fine powder is achieved. Set aside.
For the Lamb Chops:
In a shallow baking dish, drizzle lamb chops with oil. Set 2 tablespoons Spice Mixture aside and use the remaining to coat lamb. Cover and refrigerate 30 minutes, or up to 4 hours.
For the Roasted Potatoes:
Heat oven to 425°F. On a baking sheet, toss potatoes with a drizzle of olive oil and 2 tablespoons of reserved Spice Mixture. Roast 25 minutes, or until potatoes are fork tender and golden brown. Set aside.
For the Romesco Sauce:
Heat oven to 425°F. On a baking sheet, combine peppers, tomato, and garlic. Add a drizzle of oil and toss to coat. Roast until slightly charred. Transfer vegetables to a food processor. Add almonds, vinegar, salt, and pepper. Pulse until smooth. Add focaccia and continue to process until mixture has thickened. Set aside.
To Assemble and Serve:
In a large, heavy-bottomed skillet over medium-high flame, heat oil. Sear Lamb Chops 2 minutes on each side, or until the lamb has reached an internal temperature of 135°F. Let rest. Transfer Lamb Chops to the center of a serving plate. Place Roasted Potatoes next to the Lamb Chops. Top Lamb Chops with Romesco and serve.
