Chef Michael Slavin Honey-brined Aussie Lamb T-bones with Roasted Poblano au Gratin Potatoes, Garlicky Greens, Apple Butter Pan Jus
- Prep time 10Min
- Cook time 10Min
- Technique Grill, Pan Fry / Saute
- Meat Lamb
- Cut Loin
- Serves 1
This dish features honey-brined Aussie lamb T-bones grilled to perfection, served with rich au gratin potatoes, garlicky greens, and a rosemary-infused apple butter pan jus, finished with spicy kale chips for added crunch.
Ingredients
- 3 Lamb t-bone chops, brined in red wine, honey, garlic, rosemary and pepper corns
- ½ tsp Salt & pepper blend
- 2 tsp Olive oil
- Au gratin potatoes, cut 5"X5"X1/2", made from 1" high (raw) precooked au gratin potatoes
- Apple butter & rosemary pan jus
- Spicy kale chips, seasoned with espelette
Garlicky greens:
- 1 tbsp Olive oil
- 1 tbsp Sliced garlic cloves
- 1 cup Kale, arugula, spinach, rough chopped
- 1 tbsp Olive oil lemon mix
- ½ tsp Grated parmesan cheese
Method
- Evenly coat all sides of meat with S&P blend, and olive oil. Place lamb on grill and cook to temperature requested by the guest.
- While the chops are cooking, place a portion of the au gratin potatoes on a sizzle pan and place in a 350°C oven until hot and cheese is bubbly, approximately 3 - 4 minutes.
- Use a large metal spatula to transfer the potatoes to the center of the plate approximately 9" surface area.
- In saute pan heat oil over high heat. Add garlic and toast for 20 seconds. Add garlicky greens and toss until they just begin to wilt, approximately 30 seconds. Remove from heat and add oil lemon mix and toss.
- Place drained garlicky greens in the center of the potatoes and sprinkle with grated parmesan.
- Stand one lamb chop up on its bone side in the center of the greens and place remaining two chops flat, bone to bone on either side of the standing chop, with points facing east and west.
- Nape pan jus over chops, potatoes and around plate.
- Randomly garnish the perimeter of the potatoes with chips.
