Grilled American Lamb Chops with Marinated Colorado Potatoes
Grilled American lamb chops are paired with a bright, marinated vegetable accompaniment for fresh contrast. This dish highlights bold lamb flavor with vibrant sides.
| Serving Size | 6 |
|---|---|
| Prep Time | 6 |
| Cook Time | 2 hrs. |
Ingredients
- 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
- 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
Preparation
- 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.
Grilled American Lamb Chops with Marinated Colorado Potatoes
Grilled American lamb chops are paired with a bright, marinated vegetable accompaniment for fresh contrast. This dish highlights bold lamb flavor with vibrant sides.
6
Prep: 6
Cook: 2 hrs.
Preparation
- 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.
Ingredients
- 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
- 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
