Herb Roasted Lamb Chops w/ Dill Fingerling Potatoes

I ventured into Dickson's Farmstand Meats in Chelsea Market to get a quality cut of meat. The lamb loin chops called out to me. I will admit, this is the first time I've made a lamb chop—and it turned out absolutely delicious (and easy, I might add). We bought a great cucumber salad at Foragers Grocer and cooked up some fingerling potatoes to give the whole meal a Mediterranean vibe. (The iPhone picture doesn't do this meal justice!)

Herb Roasted Lamb Chops
Serves 2

4 cloves garlic, pressed
1 Tbsp. fresh thyme leaves, lightly crushed
1 Tbsp. fresh rosemary, lightly crushed
2 tsp. coarse kosher salt
3 Tbsp. extra-virgin olive oil
4 1 1/4 in. thick lamb loin chops

Mix first 4 ingredients and 2 Tbsp. olive oil in a large bowl. Add lamb, and turn to coat. Let marinate at room temperature at least 30 minutes and up to an 1 hour.

Preheat oven to 400 degrees. Heat remaining 1 Tbsp. olive oil in heavy large ovenproof skillet over high heat. Add lamb, and cook until browned (about 3 minutes per side). Transfer skillet to oven and roast lamb chops to desired doneness (about 10 minutes for medium-rare). Transfer lamb to platter, cover, and let rest for 5 minutes.

Modified from Bon Appetit recipe on epicurious.com. 

Dill Fingerling Potatoes

2 Tbsp. butter

1 1/4 lb. fingerling potatoes, rinsed but not peeled

1 tsp. kosher salt

1/4 teaspoon kosher salt

1 clove garlic, grated

1 sprig fresh rosemary

1 1/2 tsp. fresh dill, chopped

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper. Toss well. Cover the pot tightly and cook over low heat for 15 minutes, occasionally shaking the pot without removing the lid to prevent the bottom potatoes from burning. Add garlic and rosemary. Re-cover pot and cook for another 5 to 10 minutes (until potatoes are fork tender). Turn off the heat and allow the potatoes to steam for another 5 minutes. Toss with the dill and serve hot. 

Modified from Ina Garten.