Russell’s on Lake Ivanhoe was recently voted 2021 Best New Restaurant in our Foodster Awards for Independent Restaurants. Much of the restaurant’s popularity is due to chef/ partner Emmanuel Clement’s French-influenced menu. Here he shares his recipe for Blackened Double Lamb Chops with Garlic and Potato Gratin.
You’ll notice in the photo that Clement frenches the bones of the chops. That is, he scrapes off the gristle on the “handle” of the chop. It makes for a prettier presentation but is totally unnecessary.
The recipe calls for eight double chops — ask your grocer’s butcher for them — but you could easily make it with four or even two. (Make all the potatoes, though, because you’re going to want extras.)
BLACKENED DOUBLE LAMB CHOPS WITH GARLIC AND POTATO GRATIN
4 pounds russet potatoes
½ cup extra virgin olive oil
2 teaspoons chopped garlic
2 cups whole milk
2 cups heavy cream
½ teaspoon Italian seasoning
2 cups grated gruyere cheese (optional)
8 double lamb chops (4–5 ounces each)
2 tablespoons kosher or sea salt
3 ounces blackening seasoning, such as Paul Prudhomme
Heat the oven to 350 F.
Peel and slice potatoes 1/8-inch thick. A mandoline or food processor with a slicing disc works great for this. Don’t rinse the sliced potatoes or place them in water because you don’t want to wash off the starch.
Pour olive oil into a medium-sized pot and add chopped garlic. Cook on low heat for about 5 minutes.
Add milk, cream and Italian seasoning. Cook 5 minutes.
Place your sliced potatoes in a gratin dish or casserole (greased if desired), layering and overlapping the slices. Pour the milk mixture over the potatoes.
Cover with a sheet of greased aluminum foil and cook 45 minutes at 350 degrees. Remove foil and add cheese; bake an additional 10 to 15 minutes.
Season all sides of lamb chops with salt and blackening spice.
Working in batches, sear all sides of chops in a hot skillet; remove to baking pan.
Finish cooking the lamb chops in the oven at 350 degrees for 10 minutes.
(Recipe from Emmanuel Clement, chef/partner at Russell’s on Lake Ivanhoe.)