Tyler Florence: Rosemary Lamb Chops and Trembom: Drunken Potatoes

I can't believe that I basically never had lamb until I was an adult.  How do these things happen?  I mean, I had HEARD of lamb with things like mint sauce, but I hadn't actually experienced them.  My time in Australia definitely changed that for me.  The lamb from that country is amazing, and I still have cravings long after my return.  I'm still trying to convince my family, but this meal is going a long ways towards that goal.

Rosemary Lamb Chops
Loosely adapted from Tyler Florence

8 (3-ounce) lamb chops
⅓ cup olive oil
6 sprigs fresh rosemary, leaves stripped and chopped
1 clove garlic, minced
1 teaspoon Australian salt flakes
Freshly ground black pepper

In a dish large enough to hold the lamb chops in a single layer, combine olive oil, the rosemary, garlic, salt, and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.

Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135°F, about 1 to 2 minutes. Allow the chops to rest for 5 to 10 minutes.

Drunken Potatoes
From Jill Dupleix, as seen on Trembom blog

3 large long potatoes (about 1½ pounds)
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
1 cup dry white wine
1 tablespoon fresh thyme leaves

Heat the oven to 375°F. Peel the potatoes and finely slice crosswise. Toss the potato slices in a bowl with the olive oil, sea salt, and pepper. Lightly oil a baking tray or oven proof dish and scatter the potatoes loosely over the base. It is vital that you choose a dish that is large enough so that your potato slices don't get crammed. Pour over the white wine and scatter with the thyme.

Bake for 30 minutes, during which time the wine will boil and bubble away, and the potatoes will crisp to a beautiful golden crunch. Keep an eye on them during the last few minutes after the wine has evaporated, as they can over-crisp.The slices in the corners might get scorched, but it's worth the sacrifice.