Baby Lamb Chops/Barmeli - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Baby Lamb Chops/Barmeli

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The Chef: Liza Meli

The Restaurant: BarMeli Tapas and Wine Bar in Miami

The Dish: Baby Lamb Chops & Lemon Potatoes

Ingredients:

4 racks of lamb (32 ribs)

3 lemons, juice

2 tbs. kosher salt

2 tbs. ground black pepper

3 tbs. Greek oregano (or regular)

1/4 cup olive oil

3 tbs. crushed garlic

1 tbs. paprika

1 tbs. cumin

For Potatoes

5 large russet potatoes (quartered)

1/4 cup olive oil

3 tbs. oregano

3 tbs. kosher salt

3 tbs. black pepper

4 lemons, juice

1/2 cup water

Method of Preparation:

*For maximum flavor, prepare the lamb chops the day before you want to serve them.

- Start by trimming the fat, then cut in between the bones to make the individual chops.

- Put the chops in a deep pan and add paprika, kosher salt, pepper, Greek oregano (or regular) cumin, garlic, lemon juice and olive oil. Mix well and marinate overnight in the refrigerator. (If not overnight, marinate for at least one hour, but the longer the better.)

- To make the lemon potatoes, clean and slice russet potatoes into chunks and put them in a baking pan. Season with pepper, oregano, kosher salt, lemon juice, olive oil and water. Mix well, cover with foil and bake them in the oven at 475 degrees for about two hours.

- Now, put your lamb chops on a hot grill and cook for 4-5 minutes on each side. If you'd rather make them in the oven, cook for 15 minutes at 350 degrees. Chef Liza says the lamb chops are best served medium rare, so be careful not to overcook!

To Plate:

Plate with the lemon potatoes and serve with a side of basil-walnut pesto and garnish with parsley.

Serving suggestion: Grenache

Serves: 8

BarMeli Tapas & Wine Bar

725 NE 79th St.

Miami, FL 33138

305-754-5558

http://www.barmeli.com/

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