Ingredients
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch rounds
5 tablespoons extra-virgin olive oil
Kosher salt
1 bunch Broccolini, trimmed
8 lamb loin chops, each 1 1/2 inches thick (about 2 1/2 pounds total)
1 teaspoon whole black peppercorns, crushed with a heavy pan
1/2 shallot, finely diced (1/4 cup)
2 teaspoons unbleached all-purpose flour
1 1/2 cups dry red wine, such as Cabernet Sauvignon
2 tablespoons unsalted butter
Preparation
Preheat oven to 400°F. On a rimmed baking sheet, drizzle potatoes with 1 tablespoon oil; season with salt and toss. Roast about 15 minutes. Flip potatoes and move them around to the perimeter of the baking sheet. Add Broccolini to center and drizzle with 1 tablespoon oil; season with salt and toss. Roast until vegetables are tender, 20 minutes more.
Season chops on both sides with salt and crushed peppercorns. Heat a large skillet over medium-high; swirl in 2 tablespoons oil. Add 4 chops and cook until a thermometer registers 130°F, about 4 minutes per side. Transfer to a plate; repeat with other 4 chops.
Wipe skillet clean and reduce heat to medium. Add 1 tablespoon oil and shallot and cook 2 minutes, stirring frequently. Sprinkle with flour and cook 1 minute, stirring constantly. Add wine and any leftover juices from plate; bring to a simmer and cook until reduced by half. Remove from heat and stir in butter and season with salt. Serve lamb with vegetables and sauce.
