Easter Lamb Chops a la Plancha

Preparation

For the Green Marinade:

• Add all ingredients to a Vitamix and blend until smooth.

For the Lamb Chops:

• Portion the lamb rack into individual chops. Coat the lamb chops with green marinade and marinate, covered, in the fridge for 15 minutes to overnight.
• Preheat a plancha to 375°F. Remove the lamb from the marinade and pat dry. Wipe marinade from the Frenched rib bones.
• Generously season the lamb with salt and pepper.
• Sear the lamb chops on the plancha with oil and cook until both sides are golden brown and the lamb is medium-rare.

For the Twice Fried Crispy Fingerlings:

• Wash the potatoes and split in half lengthwise. Rinse the halved potatoes to remove excess starch.
• Cover the halved potatoes with cold, salted water and bring to a low simmer.
• Simmer the potatoes until slightly firm in the middle. Remove the potatoes and let them drain on a rack. Once cooled, place in the freezer for one hour.
• Heat a pot of oil or fryer to 270°F. Fry the potatoes in batches until a light crust forms, but no color (5–7 minutes).
• Remove the potatoes and let them drain on a rack. Blot dry with a c-fold. Once cooled, place in the freezer for one hour.
• Heat a pot of oil or fryer to 350°F. Fry the potatoes in batches until they are golden brown and crispy (5–7 minutes).
• Remove the potatoes and let them drain on a rack. Gently toss with salt and parsley while still hot.

For the Blistered Shishitos:

• Preheat a fryer to 350°F.
• Fry the peppers in 350°F oil until they start to blister.
• Remove the peppers from the oil once blistered, and drain on a rack. Immediately season with salt.

For the Charred Broccolini:

• Preheat a plancha to 375°F.
• In a large mixing bowl, toss the broccolini with the EVOO, minced garlic, salt, pepper, and red pepper flakes.
• Cook on a hot plancha in a single, even layer. Turn occasionally until charred on each side.

For the Chimichurri:

• Add all ingredients to a large bowl and mix well until evenly combined.
• Taste and season with salt if needed.

Final Plating:

• Toss the potatoes and shishitos together in a large bowl.
• Plate the potato and shishito mix.
• Layer the charred broccolini between the potatoes and shishitos.
• Stack the 3 lamb chops, leaning against one another, on top of the vegetables.
• Sauce the lamb and vegetables with chimichurri and garnish with crumbled feta. Drizzle with EVOO and serve.

Ingredients

For the Green Marinade:

• 20g  Garlic, peeled, crushed
• 56.5g  Parsley, fresh
• 56.5g  Cilantro, fresh
• 20g  Oregano, fresh, picked
• 180g  Lemon Juice
• 15g  Shallot, peeled, rough chop
• 200g  EVOO

For the Lamb Chops:

• 908g  Lamb, rack, Frenched
• 250g  Green Marinade
• as needed  Salt, Kosher
• as needed  Black Pepper, ground
• as needed  Oil, blended

For the Twice Fried Crispy Fingerlings:

• 454g  Potato, fingerlings (Russian Banana, French)
• as needed  Water, tap
• as needed  Oil, fry
• as needed  Salt, Kosher
• as needed  Black Pepper, ground
• to taste  Parsley, chiffonade

For the Blistered Shishitos:

• 454g  Peppers, shishito
• as needed  Oil, blended
• as needed  Salt, Kosher

For the Charred Broccolini:

• 332g  Broccolini
• 20g EVOO
• 5g  Garlic, peeled, minced
• 8g  Salt, Kosher
• 4g  Black Pepper, ground
• 1g  Red Pepper Flakes

For the Chimichurri:

• 38.3g  Basil, fresh, chopped
• 18.8g  Parsley, fresh, chopped
• 4.6g  Oregano, fresh, chopped
• 47.6g  Vinegar, red wine