Lamb Chops with Potato and Rosemary Gratin

For lamb chops:

In a food processor add the garlic, rosemary, cayenne, and salt. Pulse until combined. Pour in 2 tablespoons of olive oil and make a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 2 hours in the refrigerator.

Remove from refrigerator and allow the chops to come to room temperature; it will take about 15 minutes. Heat a skillet with remaining olive oil over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare. Transfer to a plate and serve with pesto (optional) and potato gratin.

For potatoes:

Place the sliced potatoes in a bowl with cold water to cover. Leave for at least 30 minutes. Remove from the cloudy water, and dry with a clean towel.

Preheat the oven to 375°F. Butter the bottom and sides of a baking dish, about 3 inches deep, and large enough to fit the potatoes. Sprinkle about half the garlic along the edges of the buttered sides of the pan. Make a layer of potatoes, dot with butter pieces, sprinkle with salt and pepper, drizzle with a few spoonfuls of cream, scatter a little garlic on top, then repeat in this fashion until all the potatoes have been used. End the top with the butter, the last of the cream. Sprinkle with salt and pepper.