Baked Lamb Chops with Minted Apples and Oven Roasted O'Brien Potatoes

6 shoulder lamb chops (round bone or long bone)

Lamb Chop Dry Rub:
1/4 cup paprika
1/4 cup garlic powder
2 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon onion powder
1 tablespoon celery seed
1/4 cup dark brown sugar
2 teaspoons dried oregano
2 teaspoons dried thyme
1 1/2 teaspoons cumin
1 teaspoon dry mustard
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon cardamom
1 teaspoon dried Valencia orange peel
1 teaspoon dried California lemon peel
1/4 teaspoon cayenne pepper

Whisk the rub ingredients together until well combined.  Transfer to a large jar.  I think you can use this on any cut of lamb, as well as chicken or pork.

The night before you plan on serving the lamb chops, sprinkle them generously on both sides with the rub, and pat to rub them in slightly.  Store in the refrigerator. 

Set the oven on broil.  Place the chops on a rack over a baking dish, and broil lightly on both sides.  Leave the chops on the rack, and lower the oven temperature to 325 degrees.  Bake for another 30 minutes, or until the chops are done to your liking. 

Oven Roasted O'Brien Potatoes:
3 russet potatoes, unpeeled, cut into large cube pieces
1 onion, diced
1 large green pepper, diced
4 slices bacon, diced
Extra virgin olive oil
Kosher salt, coarse black pepper, lamb chop rub

Start the potatoes first, as they take the longest.  Preheat the oven to 400 degrees.  Mix all the ingredients together in a baking dish.  Bake for 30 - 60 minutes, or until the bacon has rendered it's fat and started to get crisper.  Stir the dish about halfway through.  At this point, you can lower the oven temperature to 325 degrees and place the rack with the lightly broiled lamb chops over the potatoes.  Bake until the chops are done, about 30 minutes.  If the chops are done before the potatoes, remove the chops and return the potatoes to the oven to finish.  When ready to serve, place the chops on top of the potatoes.  Very rustic.  Serve with the Minted Apples.

Minted Apples  (here is a link to the original recipe from Southern Living)
3 slices bacon
3 tablespoons butter
2 shallots, thinly sliced
2 garlic cloves, minced
2 tablespoons sugar
2 Granny Smith apples, cored, halved, sliced
1/4 cup apple cider vinegar
1/2 cup mint jelly

First, cook the bacon in a skillet until crisp.  Remove the bacon and offer to your son and husband.  Into the remaining bacon drippings, add the butter, then the shallots and garlic.  Saute until tender, then stir in the sugar.

Add the apple slices and cook until the apples are softened and slightly caramelized.  Add the vinegar, and then the jelly.  Stir the apples as the jelly melts into the sauce.  Serve with the lamb chops or any other lamb or pork dish.