Published: Aug 15, 2012 7:34 AM EDT
Updated: Aug 15, 2012 8:54 AM EDT

 FORT MYERS, Fla. It's Wednesday and that means it's time to fire up the WINK  kitchen.
 Here today showing us how to make seared lamb chops is Chef Chris DeGenova from Zorbas.

Recipe:

Seared Lamb Chops with lemon potatoes

Seared Lamb Chops

with Lemon Potatoes

Recipe Yield: 2 portions

Lamb Recipe

Rack of Lamb –
cut into individual chops (8 chops)
Kosher or Sea Salt
Fresh Ground Pepper
Dried Oregano
Extra Virgin Olive Oil

Lamb Sauce (Lemon – Oregano Citrette)

Juice of Fresh Lemon
Extra Virgin Olive Oil
Sea Salt
Kosher or Sea Salt
Fresh Ground Pepper
Dried Oregano

Lamb Chops- Season as personally
desired, heat a small cast iron or sauté
pan over edium high heat add the oil
and sear each side until browned or
until desired temperature is achieved

Lamb Sauce- Combine all ingredients

into a small mixing bowl using a whisk,
mix until emulsified and even.

Lemon Potatoes – Prep Time 15 minutes / Marinate 2 hours / Cook Time 1 hour

Yukon gold Potatoes
“note: you can also use Idaho or fingerling potatoes”

Juice of Fresh Lemon
Extra Virgin Olive Oil
Garlic Cloves Minced
Dried oregano
Sea Salt
Fresh Ground Pepper
Chicken Stock

Lemon Potatoes- Peel and quarter potatoes length wise to create wedges wash
and dry. Combine all other ingredients into a mixing bowl using a whisk, mix until emulsified

evenly. In a one gallon zip lock place the potatoes and the sauce mix, seal bag and place
into refrigerator for two hours. Pre-heat oven to 375?? degrees, in a medium casserole dish
place marinated lemon potatoes and all sauce in dish. Place into the oven and bake for
one hour. While baking turn the potatoes every 15 minutes once cooked allow 5 minutes to
cool and serve.