Blackened Double Lamb Chops with Garlic and Potato Gratin from Russell’s On Lake Ivanhoe

Russell’s on Lake Ivanhoe was just lately voted 2021 Ideal New Restaurant in our Foodster Awards for Impartial Dining places. Substantially of the restaurant’s popularity is thanks to chef/partner Emmanuel Clement’s French-motivated menu. In the February concern of the Community Paper, he shares his recipe for Blackened Double Lamb Chops with Garlic and Potato Gratin for my regular Regional Taste column.

You’ll detect in the photograph that Clement frenches the bones of the chops. That is, he scrapes off the gristle on the “handle” of the chop. It makes for a prettier presentation but is completely pointless.

The recipe phone calls for 8 double chops — talk to your grocer’s butcher for them — but you could quickly make it with four or even two. (Make all the potatoes, while, for the reason that you are likely to want extras.) Click here to see the recipe.

 

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