Recipe by: Recipe Courtesy of Toro Bravo in Portland, OR
This warm potato salad uses a simple oven-and-broiler method to up the ante on rich, roasted-potato flavor. Sweet onions, spicy-savory chorizo, and bright vinegar round out that flavor to create a novel take on potato salad that pairs perfectly with bold entrees like grilled lamb chops tossed in sweet-spicy Middle Eastern marinade. Recipe Courtesy of Toro Bravo in Portland, OR
Ingredients
Middle Eastern Marinade
11/ cup Soy Sauce
1/4 cup plus 2 tablespoons Honey
3 tablespoons Minced Garlic
1/4 cup Scotch Whiskey
2 tablespoons Ground Ginger
2 tablespoons Ground Cumin
1 tablespoon Sesame Oil
2 teaspoons Chili Flakes
16 lamb chops 1/8 inch thick
Potato Salad
6 yellow potatoes
Extra Virgin olive oil as needed
Kosher Salt and Fersh Ground Pepper to taste
1 Yellow Onion, julienned
5 Garlic cloves, slivered
1/4 cup Small-diced cured Chorizo
3 to 4 tablespoons Sauvignon Blanc Vinegar
Preparation
Prepare a charcoal or gas grill or grill pan and heat to medium to medium-high heat.
Combine all of the marinade ingredients in an extra-large resealable plastic bag or large bowl. Toss the chops in the marinade.
Put a baking sheet on the middle rack in the oven and preheat the oven to 400˚F.
Grill the lamb chops to the desired doneness, preferably medium-rare to medium. Tent with foil and let rest while preparing the warm potato salad.
Using a mandoline, slice the potatoes to 1/16-inch-thick slices (about the thickness of 2 quarters). Toss with 3 to 4 tablespoons of olive oil, season with salt and pepper, and spread in an even layer on the hot pan. Bake until tender, 10 to 15 minutes.
Meanwhile, heat a light film of oil in a sauté pan over medium heat. Add the onions and garlic, adjusting the heat as needed to cook the vegetables to soften but not brown. Stir in the chorizo and cook a bit longer to warm through. Lower the heat and keep warm.
Turn on the broiler, rotating the pan as needed to brown the potatoes, 1 to 2 minutes. Remove the pan from the oven, drizzle with the vinegar and gently shake to loosen the potatoes and deglaze the pan.
Stir the potatoes and the onion mixture together. Adjust the seasoning, adding salt, pepper, vinegar and olive oil to taste.
Preheat the oven for the potatoes while the lamb chops are grilling, and let the chops rest while finishing the potato salad.
Divide the warm potato salad between 8 serving plates and serve immediately with 2 lamb chops on the side.
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