Directions

PREP 🥒

Just before cooking, take out the lamb, remove from the packaging, and dab dry with paper towels.

1. Preheat the oven to 400F.

2. Cut the fingerling potatoes in half lengthwise.  Place the potatoes in the mixing bowl and toss with half of the canola oil and a pinch of S&P Seasoning.

3. Line the sheet trays with aluminum foil and lightly spray with pan spray.  Lay the fingerling potatoes, cut side down, on the tray and place in the oven.  Cook the potatoes for about 35-40 minutes or until crispy on the bottom and cooked through.
4. Slice the chives and gently cut the parsley and chervil.  Place the chopped herbs in a small bowl and add the zest of the whole lemon.  This is the gremolata.
5. Pick up that knife and watch how to French some lamb chops!

HOW TO COOK 🍳

1. While the potatoes are cooking, pat the lamb dry with paper towels.

2. Season the lamb on all sides with S&P Seasoning.

3. Heat the large saute pan over high heat and add the rest of the canola oil to the pan.
4. Once the pan begins smoking, add the lamb to the pan and get a nice sear on one side.  Flip the lamb chops and sear on the other side.
5. For medium rare, cook the lamb for about 3 minutes.  Turn the lamb and cook the fat side on the top as well.
6. Baste the lamb with the Truffle Butter!
7. Remove the lamb and allow it to rest on a plate.

8. Take the potatoes out of the oven, place them into a clean mixing bowl, and toss with a drizzle of the Truffle Butter that you basted the lamb in and a sprinkle of S&P Seasoning.

9. Sprinkle gremolata all over the lamb chops and serve alongside those crispy, hot, truffelized, fingerling potatoes!!