Broiled Lamb Chops with Mediterranean Potato-Veggie Mix

Preparation

1. Step 1

   Preheat the broiler to high. Place the rack about 6 inches from the heat.

   Step 2

   Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Quarter the potato lengthwise, then thinly slice it across into small, thin bite-size pieces. Add the potatoes to the hot skillet and spread them out in an even layer across the pan. Season the potatoes with salt, pepper, and thyme. Resist the temptation to shake or stir the pan for a few minutes, until the potatoes start to brown up. Once they are a little brown on the first side, turn them and continue to cook them until they are evenly golden and cooked through, about 8 to 10 minutes. Turn the heat down a little if the potatoes start browning faster than they are cooking through.

   Step 3

   While the potatoes are working, preheat a second skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the sliced fennel, onions, garlic, red pepper flakes, salt, and pepper. Cook until both the onions and the fennel are tender, about 4 to 5 minutes, stirring frequently. Add the chicken stock and bring up to a bubble, then simmer for 3 minutes or until there is very little liquid left in the pan, less than 1/2 cup.

   Step 4

   Arrange the chops on a broiler pan. Season both sides of the lamb chops with salt and pepper and broil them for 4 minutes on each side for medium rare.

   Step 5

   Add the balsamic vinegar and olives to the skillet with the fennel, tossing to combine them. Turn the heat down to low while the chops finish broiling. Once the chops are ready to come out of the broiler, add the mint and basil to the fennel, add the cooked browned-up potatoes, and toss to combine. Serve the chops alongside the fennel and potatoes and garnish with the fennel fronds.