What's Pressoir Cooking? Spring Lamb Chops, Potato Gratin & Asparagus

by Daniel Johnnes
Wednesday April 7, 2021

A spring meal for 2-3 people

Ingredients
New Zealand baby rack of lamb with 6-10 chops
2-3 sprigs Rosemary
Olive oil
Parsley, chopped
Chive, chopped
1 1/2 -2 lbs Yukon gold potatoes, thinly sliced
1 c. whole milk
1/2 c. half + half
1/2 c. crème fraiche
Optional - nutmeg, onion, gruyere cheese, depending on how you like your gratin
Asparagus for 3
Balsamic vinegar

• Marinate lamb in olive oil with rosemary for a day or two.

• Preheat oven 375 degrees.

• Layer thinly sliced potatoes, with or without skin, in a circular fashion in a casserole. Every two layers add salt & pepper. If you like, add grated gruyere, onions or a touch of ground nutmeg. Pour milk, 1/2 & 1/2 and creme fraiche over, bake at 375 F for an hour or until nicely brown.

• Chop ends off asparagus and peel an inch or so from bottoms. Blanch in boiling water 5-8 minutes or till tender. If green asparagus, plunge into ice cold water to retain color. Drain and dress with olive oil and a touch of balsamic.

In a sauté pan, on medium-high heat, brown chops 3-4 minutes then put in 375 F oven 15 minutes. Take out, let rest another 15 minutes and slice chops apart.

Sprinkle chives and parsley over all.

Wine to match - so many choices! A Clos Rougeard? A Bordeaux? We had a Beaujolais Villages 2018 Bijou from Jules Metras and it fit the bill.

Un bijou pour le printemps. Santé !