Ingredients and Recipe for Lamb Chops with Mint, Lemon Zest, Aleppo Pepper, Fingerling Potatoes and Arugula Serves 4
1 pound fingerling potatoes, halved
3 tablespoons extra virgin olive oil, plus extra for drizzling
1/4 teaspoon Aleppo pepper
2 tablespoons minced fresh mint, divided
1 lemon, zested and cut in half for serving
8 lamb rib chops, frenched
4 cups packed fresh baby arugula
Sea salt and freshly ground black pepper to taste
1 tablespoon minced fresh parsley
Steam the halved fingerling potatoes in a steamer basket over simmering water until tender, set aside.
In a platter large enough to hold all the lamb chops, mix together the olive oil, Aleppo pepper, one tablespoon of the mint, all the lemon zest, a generous sprinkle of sea salt and black pepper. Place the lamb chops in an even layer in this marinade for about 5 minutes, turn and marinate the other side for about 10 minutes, be sure to press the chops into the marinade to flavor them.
Heat a large frying pan, big enough to hold all the chops, note: use two pans to double this recipe.
Using tongs, place the lamb chops with the oily marinade that covers them into the hot frying pan, cook for a total of 3-4 minutes on each side, for a rare lamb chop depending on thickness.
Spread the arugula on the platter and when the lamb chops are cooked but still pink in the middle, remove from the pan and place on top of the arugula.
Add the steamed fingerling potatoes to the hot frying pan, frying on one side for about 3 minutes, turning and frying the other side until golden brown.
Remove the fingerlings from the frying pan and spoon around the lamb chops, over the arugula.
Sprinkle with additional sea salt, extra virgin olive oil, fresh minced mint, parsley and a drizzle of lemon juice if desired.