Planet Green
DCL
Yield: 4 Servings
Ingredients:
1 lemon, juice and rind separated
1 teaspoon crushed red pepper
5 cloves chopped garlic
4 large sprigs rosemary, divided
1/2 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
4 double cut lamb rib chops
1 cup fruity red wine, like Shiraz
Emeril?s Skillet Potatoes, recipe follows
Method:
To a medium sized non-reactive dish, add lemon juice, rind, red pepper, garlic, 1 spring of rosemary, balsamic vinegar, olive oil, salt, pepper and wine. Place lamb in marinade, turning to coat. Allow to marinate for 1 to 2 hours in the refrigerator.
Preheat a large grill pan or an outdoor grill turned to high heat. Dip the remaining springs of rosemary in the lamb marinade and place directly on the dry grill. Place the lamb chops directly on the rosemary. After 3 minutes, turn lamb and continue to cook another 3 minutes for medium rare. Set aside to rest for 5 minutes, covered with foil and serve with Skillet Potatoes and Labneh with Mint.
Emeril's Skillet Potatoes:
Ingredients:
1 cup chopped bacon, about 6 slices
1 onion, sliced thinly
1 pound yellow fleshed potatoes, sliced and blanched in boiling water for 5 minutes
Salt and Pepper to taste
Method:
In a large sautee' pan, heat up the oil on medium heat. Once oil is heated, add all the ingredients and cook until lightly brown.
This recipe was featured on the Lovin' Lamb Episode of Emeril Green.
