Even spring lamb chops and new potatoes need a little something to help them scream spring. Here, a compound butter made from a squeeze of lemon, a handful of fresh herbs and several tablespoons of butter does the trick for both entree and side dish.
- 1 pound small new potatoes, scrubbed and unpeeled
- 8 loin lamb chops
- Sea salt
- Freshly ground black pepper
- 1 stick unsalted butter, at room temperature
- Juice of 1/2 lemon
- Zest of 1/2 lemon, zest only (optional)
- 2 handfuls fresh parsley or watercress leaves, finely chopped
Bring a large pot of salted water to a boil. Halve or quarter the potatoes if they're large. Add the potatoes to the water and return to a boil. Reduce the heat to medium and simmer until tender throughout, 10 to 20 minutes, depending on the size. Drain the potatoes.
Preheat the grill or broiler. If using a broiler, line the pan with foil.
Season the lamb with salt and pepper to taste, and grill or broil, turning once, until cooked to the desired degree of doneness (about 12 minutes total for rare, 16 minutes for medium and 20 minutes for well done). Transfer to a cutting board and set aside to rest for a few minutes.
In a bowl, using a fork, mash the butter, lemon juice and, if desired, zest, salt and pepper until well combined. Add the parsley or watercress and combine.
Divide the potatoes and lamb chops among individual plates and top each with some of the butter mixture. Reserve any remaining butter for another use.
Adapted from "My French Kitchen" by Joanne Harris and Fran Warde (William Morrow, 2003).
Tested by Renee Schettler.
E-mail questions to the Food Section at firstname.lastname@example.org.