Time: 45 minutes

Serves: 4-6

  • 8 lamb T-bone loin chops
  • 1 lemon, juice
  • 1 bay leaf
  • 1 shallot, rough chopped
  • 1/4 cup rough chopped flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oilSmashed Potatoes and Peas:
  • 8 medium new baby red potatoes
  • 1 cup frozen peas, blnached
  • 4 sprigs fresh mint
  • 1/2 cup heavy cream
  • extra-virgin olive oil
  • kosher salt and freshly ground black pepper


Recipe courtesy Tyler Florence 053009-tyler_lamb Prepare potatoes.  Put potatoes in a large pot of cold salted water.  Bring to a boil and simmer until the potatoes are fork-tender, about 20-30 minutes.  Drain and put back into the pot.  Add cream and using a wooden spoon, smash the potatoes to break them up a little and incorporate the cream.  Fold in peas and mint then season with salt and pepper. In a large mixing bowl combine lamb with shallots, lemon juice, parsley, bay leaf, olive oil and salt and pepper.  Cover with plastic wrap and set in the refrigerator for 45 minutes to marinate.  Heat up the grill and wipe down with oiled paper towels to create a non-stick surface.  Grill 2-3 minutes per side for medium rare.  Rest lamb for 5 minutes before serving.

Edited: July 31st, 2009