Skillet Seared Lamb Loin Chops with Crispy Red Potatoes

Skillet Seared Lamb Loin Chops with Crispy Red Potatoes

Quick-cooking lamb loin chops are paired with roasted potatoes and labneh dip for a satisfying dinner.

Ingredients :

• 1 tablespoon plus 1 teaspoon coriander seeds
• 4 large garlic cloves, divided
• 1 cup labneh
• 1 cup packed fresh flat-leaf parsley leaves (about 1 small bunch)
• 2 tablespoons water
• 4 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon grated lemon zest, plus lemon wedges for serving
• 1 3/4 teaspoons black pepper
• 1/2 pounds baby red potatoes, scrubbed and quartered (about 4 1/3 cups)
• 1/4 cup olive oil, divided
• 12 (1-inch-thick) lamb loin chops (about 2 1/4 pounds)
• 2 tablespoons unsalted butter
• 4 fresh rosemary sprigs, plus more for garnish
• flaky sea salt, for garnish

Directions

1. Preheat oven to 450°F. Heat a small skillet over medium-high. Add coriander; cook, swirling skillet constantly, until seeds are fragrant and lightly toasted, 1 to 2 minutes. Remove from heat. Transfer 2 teaspoons toasted coriander to a blender. Transfer remaining 2 teaspoons coriander to a small bowl, and coarsely crush with a wooden spoon; set aside.
2. Finely grate 2 garlic cloves. Add grated garlic, labneh, parsley, 2 tablespoons water, 1 1/2 teaspoons kosher salt, lemon zest, and 1/4 teaspoon pepper to coriander in blender. Process until smooth, about 45 seconds, stopping to scrape down sides as needed. Transfer mixture to a small bowl; set aside.
3. Toss together potatoes, 2 tablespoons oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper on a large rimmed baking sheet; spread mixture in an even layer. Roast in preheated oven until golden brown and crispy, about 30 minutes, flipping potatoes after 20 minutes.
4. Meanwhile, heat remaining 2 tablespoons oil in a large cast-iron skillet over high. Sprinkle lamb evenly on all sides with reserved crushed coriander, remaining 2 teaspoons kosher salt, and remaining 1 teaspoon pepper. Crush remaining 2 garlic cloves using the back of a chef’s knife; set aside. Cook lamb in a single layer in skillet until golden brown on each side and a thermometer inserted in thickest portion of each chop registers 135°F, 6 to 8 minutes total. Add butter, rosemary, and crushed garlic to skillet during final 2 minutes of cook time, swirling skillet to melt butter and tilting skillet to spoon butter mixture over lamb.
5. Transfer lamb to a platter; spoon butter mixture over lamb. Garnish with lemon wedges and rosemary; sprinkle with flaky sea salt. Serve with crispy potatoes and labneh mixture.