Grilled American Lamb Chops with Marinated Colorado Potatoes
- 12 American Lamb loin chops
- 1/4 cup olive oil
- 2 garlic cloves, mashed
- 2 sprigs rosemary, chopped
- 1 lemon, juiced
- Coarsely ground black pepper
Marinated Colorado Potatoes
- 3/4 pound Colorado Russet potatoes, cut to 1/2” dice, leaving skin on
- 3/4 pound Colorado Purple Majesty potatoes, cut to 1/2” dice, leaving skin on
- 3/4 pound Colorado Yukon Gold potatoes, cut to 1/2” dice, leaving skin on
- 3/4 pound Colorado Mountain Rose potatoes, cut to 1/2” dice, leaving skin on
- 1 cup olive oil
- 2 garlic cloves, quartered
- 1 sprig rosemary, about 6 inches long
- 1 teaspoon chopped sage
- 1 teaspoon chopped parsley
- 2 teaspoons minced shallots
- 1/2 cup thinly sliced California dried mission figs
- 1 teaspoon sherry vinegar
- Kosher salt and fresh ground pepper, to taste
- Rub lamb with 1/4 cup olive oil, 2 mashed garlic cloves, 2 sprigs rosemary, lemon juice, and black pepper. Cover with plastic wrap, refrigerate for 4 hours to marinate.
- In an 8” x 1” oblong baking dish, combine potatoes, oil, garlic, and rosemary sprig; roast at 250° 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.
Cook’s Tip: To maintain the brilliant colors of the potatoes after dicing, submerge in cold water until ready to cook.
Source: American Lamb Board from Lachlan MacKinnon-Patterson, Frasca Food & Wine, Boulder, Colorado