I prepared the following dish this evening for dinner. Please read my description and see the photos. I want some critiques and criticisms about the dish, the method, or the plating. Anything you see that could be improved. I promise my feelings won't get hurt. Just be honest.
First I started with some beautiful lamb loin chops (my new favorite cut of meat).
Next, I trimmed off a little of the fat to render down.
I rendered the fat down over medium high heat until the fat was crispy.
Once the lamb fat was crispy, I discarded the pieces and added 4 diced purple potatoes, salt, and pepper.
After about 5 minutes, I added 1/2 of a diced round squash, with more salt and pepper.
I continued to cook for about 5 minutes, then added about a tsp of minced fresh rosemary and place the pan in a 375* oven for about 12 minutes.
I seasoned the lamb chops liberally with salt and pepper, then heated about 2 tbsp of safflower oil in a 12" pan over high heat. When the oil began to smoke, I placed the chops in the pan.
I seared the chops for about 2 minutes on each side, then added 3 tbsp of butter, 2 tsp of minced rosemary, reduced the heat to medium, and began basting with the butter.
After basting on both sides for about 5 minutes total, I removed the chops to a plate to rest, increased the heat to high, then deglazed with 1/4 cup of tawny port. After sauce had reduced by about 1/3, I stirred in about a tbsp of red currant jelly and a tbsp of butter.
I plated the chops around a bed of the potatoes and squash, sauced the chops, then topped with a few pieces of shaved lobster mushroom.
The dish came together great, at least to my taste. The squash was very soft, and the potatoes were perfect. I love cooking potatoes with this method. Please offer any critique, advice, or suggestions you may have.