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Valentine's Lamb Chops with Pepin Spuds

Forget the reservation and crappy service.  Grab your favorite person, a few lamb chops, a pile of potatoes, a handful of herbs, Chef Jaques Pepin, and make this Valentine’s Day the most epic yet.

Just under 15 minutes
1 Hot-tip
Why bother with the traditional Valentine’s Day rigmarole, the box of terrible chocolates, the predictable sappy card, the half-dead red roses with the stupid packet of ineffective granulated plant food? This year, be better. Express your love with lamb chops. They are guaranteed to woo even the most skeptical of Valentines. These lamb chops are seared to perfection, bathed with herbs and butter, then rolled in an herby crust. We then pay homage to Chef Jaques Pepin with caper kissed potatoes. This dish is rugged and romantic, just like you, go get ‘em tiger.


red potatoes
lamb chops
fresh thyme
10-12 sprigs
fresh mint
10-12 leaves
panko bread crumbs
about 2 tablespoons
about ¼ cup (with the juice)
2 cloves
mustard (we love Sir Kensington’s!)
about ½ cup (enough to brush both sides of 6 lamb chops)


about 3 tablespoons
olive oil

totally optional

you could add rosemary to the herb and panko crust


Pan, pot, and potato
Place a large pan over high heat. Next place a medium pot over high heat. Fill it halfway with hot water and add a palmful of salt. Cut the potatoes into thick medallions, add to the pot, and cook for about 12 minutes.
Lamb chop action
Drizzle olive oil into the large pan. Pull out your lamb chops. Season one side with salt and pepper. Lay the chops, seasoned side down, into the pan. Now season the top side with salt and pepper and cook for about 3 minutes. Meanwhile, we’re making a crust for the chops. Pull the leaves off of the mint and ½ of your thyme (save the rest for later) and chop them up finely. On your cutting board, add the panko bread crumbs to the herbs and continue to chop until you have a crumbly mixture. Set this aside for a moment.
Potato prep
Grab a bowl for the potatoes. Toss in your capers and a very large drizzle of olive oil (about ¼ cup).
Finish the chops
It’s time to flip your chops! Now grab the remaining thyme sprigs and toss them into the lamb chop pan, whole. Toss in the butter and whole garlic cloves. Now tip your pan, and spoon the sauce over the lamb chops and let them cook another couple of minutes. Now grab a clean kitchen towel and lay it out. Remove your chops from the pan and place on the towel. Brush both sides of each chop with mustard. Roll each chop in your herb and bread crumb mixture.
Finish the potatoes
The potatoes should be tender by now, go ahead and drain them. Add the potatoes to the bowl of capers and oil and toss. Season with pepper.
Time to eat!
Grab a large plate! Add the potatoes with capers and oil to the plate. Rustically pile the lamb chops on top of the potatoes. Sprinkle with any remaining herb crumble. Cheers!
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