Recipe: Seared Lamb Double Chops with Gruyere Gratin, Green Beans & Balsamic Reduction

3 T. evoo

1 half rack of lamb (8 ribs)

2 T. rosemary, chopped to dust

1/2 T. thyme leaves, chopped to dust

2 T. parsley, finely chopped

1 c. heavy creme

2 T. unsalted butter, brunoise

3 russet potatoes

3 oz. gruyere

1 T. parmesan

2 small handfuls of green beans

2 T. unsalted butter

2 T. shallots, brunoise

1 c. balsamic vinegar

2 T. honey

2 sprigs of rosemary

1. Preheat oven to 400 degrees.
2. In a small bread pan, cover pan with foil, fold over sides of pan. Spray foil with non-stick cooking spray and set aside. Pour crème into small bowl and set aside. Cut up butter into ‘pea’ size pieces and set aside. Peel potatoes and place in large bowl filled with water. Put mandoline on thinnest setting possible and lay over crème filled bowl. Remove 1 potato at a time from the water bowl and slice potato through mandoline into crème. Carefully flip slices in bowl around to make sure each is coated with crème. Place gratin dish in front of you and make the first layer of potato overlapping each piece by half, from left to right, then a second layer with top to bottom. Sprinkle lightly with pepper, salt, 3 pieces of butter and using a zester, cover layer of potatoes with about 1 T. gruyere. Continue layers of potatoes. Use a zester to finish on top with a parmesan-gruyere mixture. Place gratin dish on a sided cookie sheet and place in oven to bake for 30-45 minutes. If gratin becomes too dark for you, cover with foil. To check doneness: Remove from oven and run butter knife through center of gratin; if it slips through with little to no resistance, gratin is ready. When done, remove from oven, and let cool about 15 minutes.
3. Bring a pot to a boil, add 2 T. salt. Drop in green beans to blanch. In a saute pan, add butter until golden brown, add shallots and saute until translucent. Add green beans, toss to coat and remove from heat.
4. Add balsamic to a small pot and bring to a boil. Whisk in honey and let reduce by 3/4. Balsamic will turn into a thick (and very yummy and sweet) syrup.
5. Cut lamb rack in half, place in bowl with rosemary, thyme, evoo and toss to coat. Place rack on roasting rack in cookie sheet with tenderloin down and rack up and place in oven to bake for 10-15 minutes (rare); 15-20 minutes (medium); 20-25 minutes (well). Remove from heat and let rest at least 1/3 of the cooking time.

To Serve: Place gratin in center right of plate, lamb rack in center left and green beans in between to enjoy. Drizzle balsamic reduction around edges of plate to enjoy. Garnish with 1 sprig of rosemary laid on top of gratin or stuck in green beans to enjoy.