Yesterday we had another one of our wonderful dust storms. It was the first time that we actually were driving as it was happening under our eyes. We needed to go shopping for potatoes, I only had fingerling at home, but decided against as the huge roll of dust was rolling in as fast as we were driving. We definitely were not going to be in the middle of all that dust if we had a choice.
Small lamb chops was requested last night, and with that I could not pass up the opportunity to make a gratin dauphinois, the quick version of it, of course. Not having any russet potatoes in hand I used what I have, fingerling, and they worked just fine.
For the lamb, I took a rack of lamb and divided the small chops from it.
Pat the chops dry and let rest with sprinkled salt and rosemary.
In a large skillet put the olive oil and warm over high heat. When hot, but not smoking, add the chops and cook, turning twice until desire doneness.
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|Serving Size: 1 Serving (4g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 21 (95%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 77.9mg||3 %|
|Potassium 8.6mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 22
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