“The worst thing about television is that everybody you see on television is doing something better than what you’re doing. You never see anybody on TV just sliding off the front of the sofa, with potato chip crumbs all over their shirt.”
Jerry Seinfeld

What a fine day it was for having dinner on the porch by the pool this dinner is one of my new favorites from our newest guest chef Claudia Roden and fairly easy to make on a weeknight…no grill, why certainly you can use a grill pan.

Mike doesn’t eat to eat lamb so I packaged them in twos for the freezer when he brought them home just for me…I peeled just a few small Yukon Gold potatoes for myself as he was having Huli Huli grilled chicken and a big salad, but there were way too many potatoes for me so we shared once he got a peek at them.

I seasoned the chops a bit more than the recipe called for and used more of a Mediterranean herb and garlic blend. Normally I sous vide the chops at 130° for 2 hours before grilling and for only 2 chops I’ll use a hot grill pan along with a few slices or wedges of lemons.

Claudia’s Recipe, slightly adapted

Serves 2
rack of lamb about 6-7 cutlets
olive oil 1 tbsp
salt and pepper plus any fresh Mediterranean spices and herbs that you choose

For the potatoes 
onion 1 large, peeled, halved, and sliced 
olive oil 4 tbsp
waxy potatoes 500g, peeled and cut into slices about 7mm thick 
salt and pepper 
chicken stock 125ml

Fry the onion in the oil in a large frying pan, covered with a lid, over low heat and stirring occasionally, until soft. Add the potatoes and sauté over low heat, stirring and turning them over with a spatula, until both the potatoes and onion are lightly golden – about 10 minutes.

Add some salt and pepper as they cook. Pour in the chicken stock and simmer, covered, for about 15 minutes until it is absorbed and the potatoes are tender. Brush the lamb chops with olive oil.

Heat an oiled flat griddle, heavy frying pan or grill pan, and cook the cutlets briefly over high heat for 2 to 3 minutes on each side until they are brown on the outside but still very pink and juicy inside. Do not overcook them. Cut into one to check whether it is cooked – the cutlets are best-eaten medium-rare. Season with salt and pepper and serve hot, besides, or on top of the potatoes.

https://www.theguardian.com/lifeandstyle/2012/mar/18/spanish-recipes-exclusive-claudia-roden#3