Seared Lamb Loin Chops

Serves 4


  • 8 loin lamb chops, each 1 inch thick (about 2 pounds total)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons safflower oil
  • For the Fried Fingeling Potatoes
    • Coarse salt
    • 1 pound fingerling potatoes, scrubbed clean
    • 3 cups vegetable oil


  1. Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil.
  2. Place in skillet and cook until they reach 130 degrees on an instant-read thermometer, about 4 minutes per side.
  3. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.
  4. For the Fried Fingeling Potatoes
    1. Place 1 cup water and some salt into a saucepan fitted with a steamer basket and bring to a boil.
    2. Add potatoes to the basket and steam over medium low heat until tender when pierced with the tip of a paring knife.
    3. Meanwhile in a heavy bottomed Dutch-oven heat oil to 350 degrees on a deep fry thermometer.
    4. Transfer potatoes to a bowl to cool. Once potatoes are cool enough to handle, peel and halve lengthwise; cut into 3/4-inch pieces. Return pieces to bowl and shake them for 5 to 10 seconds to roughen the edges.
    5. Add potatoes to Dutch-oven, in batches if necessary, and fry until golden brown and crisp, about 4 minutes. Using a slotted spoon, transfer potatoes to a paper towel-lined baking sheet. Season generously with salt and serve immediately.