Lamb Chops with Rosemary Potatoes

It's officially turning into snowing/sleeting/freezing-raining season in New York lately. And when that happens, all I really want to do is get home, light some candles, throw on a comfy old college hoodie, put on some music, and cook a super simple, hearty dinner, preferably composed of some sort of meat and potatoes combo. Also, preferably to be eaten while firmly ensconced on my couch, watching an episode of Revenge, or some other such guilty pleasure. Perfect for these cold November nights. xo

Lamb Chops with Rosemary Potatoes
From Canal House Cooks Everyday
Ingredients:
5 medium potatoes, peeled and quartered
2 lbs lamb chops (shoulder or rib)
Salt and pepper
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and smashed
3 large sprigs fresh rosemary

Directions:
Put the potatoes in a large pot of salted cold water and bring to a boil over medium-high heat. Reduce the heat to medium and cook the potatoes until they are barely tender, 5-10 minutes. Drain and set aside.

Season the lamb chops well with salt and pepper. Heat a heavy large skillet over medium-high heat. When it's hot, add the olive oil, then put the lamb chops in the skillet. Cook in batches, if necessary, to brown the chops (crowding the skillet will braise them instead). Cook until well browned, about 5 minutes, then flip and cook for about 3 minutes for medium-rare. Transfer the chops to a plate and keep warm in a very low oven, if you like.

Add the garlic and rosemary to the sizzling oil in the skillet, reduce the heat a bit if the garlic is browning too quickly, and cook until fragrant, about 1 minute. Add the potatoes in one layer, season with salt and pepper, and cook undisturbed until they have developed a nice crust, about 5 minutes. Continue to cook, turning only occasionally, until the potatoes are tender and golden brown on all sides, 10-15 minutes. Serve the chops with the potatoes, garnished with more fresh rosemary, if you like.

Serves 4