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Grilled American Lamb Chops with Marinated Colorado Potatoes

Prep Time:
Cook Time:
2 hrs.


  • 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


  1. 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.
  2. 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.
  3. When potatoes are done, remove and discard the rosemary sprig and the garlic. Drain excess olive oil and discard.
  4. Gently combine sage, parsley, shallots, figs, and sherry vinegar. For a more tangy flavor, add additional vinegar. Set aside.
  5. 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.
  6. 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