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Lamb Chops with Fingerlings

Lamb Chops with Fingerlings


  • 1 Tbsp. garam masala, toasted
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1/4 C olive oil
  • 8 baby lamb chops, Frenched
  • 2 lbs. fingerling potatoes
  • 2 Tbsp. parsley, chopped
  • 1 Tbsp. canola oil
  • 2 lbs. green beans, trimmed


  1. Mix garam masala, 1/2 tsp. salt, 1/2 tsp. pepper, and oil; brush on chops. Toss potatoes with the remaining spice-oil mixture. Let chops marinate while potatoes roast.
  2. Roast potatoes until tender and slightly browned. Smash some of the potatoes with a fork, leaving some whole pieces. Stir in parsley plus 1 tsp. salt and 1/4 tsp. pepper.
  3. Sear chops; cook until medium rare (2-3 minutes per side). Set aside to rest.
  4. Heat pan with 1 Tbsp. canola oil; add green beans and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Cook on high heat until slightly charred.
  5. Serve 2 chops each.