• Allow lamb chops to come to room temp and season with salt/ pepper, reserve. Press a small sprig of rosemary into 1 side of each chop (optional).

Potato Cake (Optional)

• Slice potatoes with a mandolin carefully and stack potatoes as you slice, reserve.
• Mince garlic, chop chilies and thinly slice herbs,
• Crush spices in mortar and pestle with herbs, then add some olive oil to make a spice paste. Reserve.
• Grate Gruyère cheese finely (or substitute) and reserve.
• With a hot cast iron skillet on medium-high heat add olive oil, swirl in pan and allow to be translucent and hot but not smoking add potatoes in a spiral equal distances from each other.
• Season potatoes with salt and pepper.
• Lay garlic on potatoes, artichokes, and cheese on potatoes spread evenly. Layer another round of potatoes on top.
• Once the bottom is crunchy and cooked through flip like a pancake careful not to spill.
• Garnish potato with Fresno slices and herbs.
• When the bottom is crunchy and seared, remove and keep warm.

Lamb Chops

• Start blistering tomatoes on a skillet and begin to sear lamb chops.
• Once seared and caramelized flip onto the fat cap and allow to render out the fat.
• When edge fat is crispy flip to the uncooked side and sear until internal temperature reaches 140° F.
• Serve the potato cake with the chops, garnish with chilis, and spice paste, then serve.