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Rinse lamb chops, pat dry, and season with 1 tsp. salt and the pepper. In a bowl, combine garlic, zest, oregano, and 1 tbsp. oil. Rub mixture onto both sides of chops.
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Put potatoes in a medium pot and add water to cover. Bring to a boil over high heat. Generously salt water, then reduce heat to a simmer and cook potatoes until tender, 8 to 10 minutes. Drain.
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3
Meanwhile, whisk together mustard, shallot, lemon juice, and vinegar in a small bowl. Gradually whisk in remaining 3 tbsp. olive oil until dressing is emulsified.
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4
Preheat broiler to high. Arrange chops on broiler pan and set it 2 in. from heating element. Broil chops, turning once, until browned and medium-rare inside (cut to test), 8 to 10 minutes.
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5
Put lamb's lettuce in a salad bowl and add warm potatoes. Drizzle 3/4 of dressing over salad and toss to coat. Divide salad among plates and top each serving with two chops. Spoon on remaining dressing.
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6
Grass-fed lamb: Why buy?
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Meat raised on grass is showing up more often in grocery stores. It's often expensive, so what makes it worth trying?
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Healthy animals. Grass is the natural food of cattle, bison, sheep (and lambs); when allowed to munch on pasture, they're eating the way nature intended.
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Healthy us. Grass-fed (versus standard grain-fed) meat has higher levels of beneficial omega-3 fatty acids, vitamin E, and beta-carotene, and is usually lower in fat.
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Great for the land. Grazing animals fertilize the pastures as they roam.
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Great taste. The flavor is often cleaner and more complex than that of grain-fed meat.
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Our favorite is certified organic meat from Idaho's Lava Lake Lamb (lavalakelamb.com or 208/788-9778), whose animals are raised on thousands of acres near Sun Valley. Lava Lake offers everything from chops to petite lamb roasts, just the right size for two to four people.
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Note: Nutritional analysis is per serving.
