Pan-seared rack of lamb chops served on a bed of fresh kale tossed with roasted potatoes makes an elegant meal that's easy to prepare.
Rack of Lamb with Kale Salad and Potatoes
- 1/2 lb. fingerling potatoes
- 3 Tbs. olive oil
- Kosher salt and freshly ground black pepper
- 1-1/2 Tbs. Dijon mustard
- 1-1/2 Tbs. fresh lemon juice
- 1/4 cup minced shallots
- 4 cups julienned fresh kale leaves
- One 8-bone rack of lamb (about 1-1/4 lbs.)
- 1 Tbs. butter
- Position an oven rack in the center of the oven and heat the oven to 400°F. Toss the potatoes with 1/2 Tbs. of the oil and season with salt and pepper. Put the potatoes in a small roasting pan and roast in the oven until golden brown and tender, 15 to 20 minutes. Let the potatoes cool and then cut on an angle into 1/4-inch-thick slices.
- Combine the mustard, lemon juice, shallot, and 1-1/2 Tbs. of olive oil in a large bowl and season with salt to taste. Add the kale and toss to mix. Let stand at room temperature for 10 minutes.
- Cut 8 chops from the rack of lamb; do not French. Season the lamb chops generously with salt and pepper. In a large, heavy, cast-iron skillet melt the butter with remaining 1 Tbs. of the olive oil over medium high heat until shimmering. Add the lamb chops, in batches, and cook until browned and crispy and medium rare (130°F to 135°F), 3 to 5 minutes a side. Transfer the lamb to a platter.
- In the same skillet, heat the fingerling potatoes, stirring often, for about 3 minutes or until heated through. Add the potatoes to the kale and toss to mix and coat. Serve the kale salad over the lamb chops.