Braden Family Cookbook
LAMB CHOPS ON CRISP GREENS Sunset
8 lamb rib chops (about 2 lbs.), fat
Rinse lamb chops, pat dry, and season with 1 tsp. salt and the pepper. In a bowl, combine garlic, zest, oregano, and 1 tbsp. oil. Rub mixture onto both sides of chops.
Put potatoes in a medium pot and add water to cover. Bring to a boil over high heat. Generously salt water, then reduce heat to a simmer and cook potatoes until tender, 8 to 10 minutes. Drain.
Meanwhile, whisk together mustard, shallot, lemon juice, and vinegar in a small bowl. Gradually whisk in remaining 3 tbsp. olive oil until dressing is emulsified.
Preheat broiler to high. Arrange chops on broiler pan and set it 2 in. from heating element. Broil chops, turning once, until browned and medium-rare inside (cut to test), 8 to 10 minutes. May also be grilled over high heat (gas, charcoal, or ribbed grill pan)
Put lamb's lettuce in a salad bowl and add warm potatoes. Drizzle 3/4 of dressing over salad and toss to coat. Divide salad among plates and top each serving with two chops. Spoon on remaining dressing.