• For the potato salad:
  • 1 bag of baby red potatoes
  • Salt
  • 2/3 cup Kewpie mayonnaise
  • 1 red onion, diced
  • 1 poblano, diced
  • 1 jalapeño, minced
  • 1 tablespoon ancho powder
  • Handful cilantro, chiffonade
  • Pepper
  • For the watercress salad with jalapeño vinaigrette:
  • Jalapeño, seeded or half-seeded (roasting optional)
  • 1/3 cup olive oil
  • 1/3 cup white vinegar
  • Salt and pepper
  • Bunch watercress
  • For the lamb rib chops:
  • Rack of lamb
  • 2 teaspoons ancho powder
  • Salt
  • Pepper
  • Oil
  • 1 teaspoon butter per 2 rib chops


For the potato salad:

Boil water, add salt (heavy), cook potatoes until fork penetrates easily, but don't let them turn too soft (mushy potato salad is a fail). Drain, quarter and toss with 2/3 cup Kewpie mayonnaise, diced red onion and poblano. Toss in minced jalapeño (seeded or half-seeded if you're afraid of too much heat), ancho powder, and cilantro. Because your water was so heavily salted you likely won't have to add much salt, so just adjust as necessary. Touch of fresh ground black pepper.

For the watercress salad with jalapeño vinaigrette:

For the salad dressing it might be nice to roast the jalapeño. If you're going to do that stick it on kebab skewer and leave on the burner until charred, turn and repeat until all sides are blackened. Remove and put under a glass to remove skin. Purée the jalapeño with oil. Emulsify with vinegar. Adjust seasoning to taste. Dress with the watercress before serving.

For the lamb rib chops:

Cut the rack to create individual rib chops. Pat dry and rub with salt, pepper, and ancho powder. Get the pan hot, add oil, and butter then sear the chops, ladling butter and oil from the pan over the rib chops as they cook. Turn for a minute. Dress the watercress, and serve with a scoop of potato salad on top of the salad.

Yield: 4 servings Time: 45 minutes to an hour

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Submitted 7/26/11.
Submitted By: b smith

Ancho-Rubbed Lamb Rib Chops with Poblano Potato Salad