Special Diets

Grilled Lamb Chops with Marinated Potatoes

• From: American Lamb Board

Ingredients

• 12 lamb loin chops

• 1/4 cup olive oil

• 2 cloves garlic, mashed

• 2 sprigs rosemary, chopped

• 1 lemon, juiced

• Black pepper, coarsely ground

• Marinated Potatoes3/4 lb russet potatoes, cut to 1/2-inch dice, leaving skin on

• 3/4 lb Purple Majesty potatoes, cut to 1/2-inch dice, leaving skin on

• 3/4 lb Yukon gold potatoes, cut to 1/2-inch dice, leaving skin on

• 3/4 lb Mountain Rose potatoes, cut to 1/2-inch dice, leaving skin on

• 1 cup olive oil

• 2 cloves garlic, quartered

• 1 sprig rosemary, about 6 inches long

• 1 tsp sage, chopped

• 1 tsp parsley, chopped

• 2 tsp shallots, minced

• 1/2 cup California dried mission figs, thinly sliced

• 1 tsp sherry vinegar

• Kosher salt and fresh ground pepper, to taste

Colorful, jewel-like potatoes pair beautifully with succulent lamb.

Directions

• Lamb ChopsRub lamb with olive oil, garlic, rosemary, lemon juice, and black pepper. Cover with plastic wrap and refrigerate for 4 hours to marinate.
• Marinated PotatoesIn an 8 x 1-inch oblong baking dish, combine potatoes, oil, garlic and, rosemary sprig; roast at 250°F for 2 hours or until potatoes are tender.
• When potatoes are done, remove and discard the rosemary sprig and the garlic. Drain excess olive oil and discard. Gently combine sage, parsley, shallots, figs, and sherry vinegar. For a more tangy flavor, add additional vinegar. Set aside.
• Lightly salt and pepper the lamb chops to taste. Place on hot grill; cook 4 to 5 minutes per side or until desired degree of doneness.
• Spoon approximately 3/4 cup marinated potatoes onto serving plate and arrange lamb chops on top. Garnish with fresh herbs.