This is a simple recipe from the two chefs at Animal Restaurant in Los Angeles. I recently bought their recipe book “Two Dudes, One Pan” – the recipe book they wrote while they were still doing catering for movie stars before they started their restaurant.
I was missing quite a few ingredients which I have noted in the Ingredients. Some I left out of the recipe, and some I replaced with other ingredients. The fennel I left out, and the dry sherry I replaced with a cabernet Port. The recipe did not suffer because of it – in fact my eight year old twin boys both said how much they loved it.
- 4 3cm thick lamb loin chops
- 5 tablespoons of canola or grapeseed oil (I used sunflower)
- 5 potatoes, peeled and diced into small 1cm cubes
- 1 1/2 teaspoons of maldon salt
- 1 fennel bulb, fronds and stalks removed, cored and finely chopped (I left this out)
- 1 large onion, finely chopped
- 3 ears of corn, kernels sliced off cob (I used a 400g tin of Watties corn in brine, drained)
- 3 tablespoons of finely chopped roasted red pepper (I halved a pepper and roasted at 200ºC for 20 minutes. Remember to peel it before chopping.)
- 2 teaspoons of finely chopped chives (I left this out).
- 1 1/2 teaspoons finely chopped fresh flat-leaf parsley
For the sauce:
- 1/2 small shallot, finely chopped (I left this out too)
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 cup dry sherry (I used Port)
- 4 tablespoons butter
Heat 2 tablespoons of the oil in a non-stick pan over medium-high heat for 2 minutes. Add the potatoes and cook, stirring occasionally until golden brown and cooked through. This took me 15-20 minutes but it will depend what type of potato you use. Transfer to a large bowl, season with salt and set aside.
Reduce the heat and add 2 more tablespoons of oil, the fennel, and the onions. Cook until caramelised, soft and brown – 10 to 12 minutes. Season with 1/2 teaspoon of salt. Transfer to the bowl with the potatoes and add the corn to the pan. I used tinned corn as fresh corn was out of season. Cook the corn until tender, about 3 minutes and add to the bowl with the vegetables along with the peppers, chives and parsley.
Wipe out the skillet with a paper towel.
Sprinkle the lamb chops with some salt. Add the remaining oil to the pan, increase heat to medium-high and sear the lamb until browned on both sides – about 6-8 minutes in total. Loin chops are usually quite thick but don’t be fooled into thinking they need to be cooked for a long time. Because you’ll be resting the meet it will continue to ‘cook’ before serving. And it will be more tender if it’s slightly rare.
Set the meat aside to rest wrapped in tinfoil to keep warm.
Drain off any fat from the pan. Reduce the heat, add the shallots, sugar, salt and sherry (or Port). Cook for 2-3 minutes until the liquid is reduced by half. Swirl in the butter. Taste for seasoning, pour over the lamb chops, and serve on corn hash.
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