Alessio Grilli, Monte Sant’Angelo, Foggia
(Yield: 4 servings)
4 lamb chops (¼ pound each)
1 rosemary sprig (leaves only)
4 garlic cloves (minced)
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
2 tablespoons finely chopped parsley
salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
5 potatoes
1 cup water (optional white wine)
1. In bowl add rosemary, garlic, cheese, breadcrumbs, parsley, salt, pepper and olive oil. Mix thoroughly.
2.Scrub potatoes (leave skin on) and cut into large wedges.
3.Add potatoes to seasoning mixture and toss until well-coated.
4.Put chops in oven pan, pour in water (or wine), and add seasoned potatoes, making sure to use all seasoning in bowl.
5.Seal pan with aluminum foil and roast in oven preheated to 350°F for 1½ hours.
6.For last 30 minutes, remove aluminum foil, allowing potatoes to become crisp.
7.Plate lamb chops with potatoes and drizzle with juice from pan.
Serve warm.