38: Mustard & Herb-Crusted Lamb Chops / Zucchini & Fennel in Sage Brown Butter / "Bacon Fat" Fries

Well, what more do I need to say here? Lamb chops cooked to perfection, zucchini and fennel dressed in sage butter, and “bacon fat” fries round out this incredible meal. I keep fat that is cooked off from bacon in a jar just for occasions like this one. It’s a similar concept to using duck fat, but it’s done with bacon fat instead. You will not be disappointed. Butter and sage make any veggie better, and stone ground mustard and herbs are made for lamb chops.

This meal is pretty quick, especially the lamb chops. Don’t cook your lamb chops any other way unless you’re roasting a rack of lamb. The hot plate broiling method I use is also good with veal chops and nice cuts of beef. The juices are kept in, with a flavorful char on the outside. Drink with a medium-to-full bodied red wine.

Ingredients and Directions:

4 lamb chops

1 zucchini, sliced into spears

1 small fennel bulb, cut similar to the zucchini

1 large potato, sliced into 12 spears, skin on

3-4 tablespoons of bacon fat (substitute olive oil if you prefer)

1/16 of a cup of minced herbs (parsley, mint, rosemary, sage)

1 extra tablespoon of minced sage

1/2 inch butter

1-2 tablespoons stone ground mustard

Salt and pepper

Preheat broiler. Salt and pepper your lamb chops on both sides.

Get your potatoes boiling in a covered pot of well salted water while you finish the other prep. You do not want to cook them all the way in the water because you fill be finishing them in the bacon fat. Remove from water and let cool when a fork meets the slightest bit of resistance as you try to pierce it.

When potatoes are cooled, heat bacon fat and butter in different pans for their respective ingredients. Add sage to butter after 2 minutes and let infuse for another minute or so. Meanwhile, stick a cast iron skillet or oven safe pan under the broiler for 10 minutes. Add potatoes and veggies to respective pans. Be sure to flip potatoes and occasionally stir the fennel and zucchini, so they’re not sticking to the pans. Adjust heat as necessary to keep them from overcooking while you finish the lamb chops.

Carefully remove the pan from the oven, and add the lamb chops to the pan – it’s going to sizzle. Cook 4-5 minutes per one inch of lamb. My chops were thick cuts, so I cooked them for 6-7 minutes total for medium rare. Carefully remove lamb chops 2 minutes before ready to add mustard and herbs.  Place back in oven for final 2 minutes, or longer if need be. Plate your dinner.

Enjoy!