Grilled American Lamb Chops with Marinated Potatoes

Grilled American Lamb Chops with Marinated Colorado Potatoes

Name: Grilled American Lamb Chops with Marinated Colorado Potatoes
Prep time: 45 min
Total time: 165 min
Yield: 6 Servings
Ingredients: 12 American Lamb loin chops; u00bc cup extra-virgin olive oil; 2 garlic cloves, mashed; 1 lemon, juiced; dash Coarsely ground black pepper; u00be lb Colorado Russet potatoes, cut in 1/2-inch dice, skin on (see Note); u00be lb Colorado Purple Majesty potatoes, cut in 1/2-inch dice, skin on; u00be lb Colorado Yukon Gold potatoes, cut in 1/2-inch dice, skin on; u00be lb Colorado Mountain Rose potatoes, cut in 1/2-inch dice, skin on; 1 cup extra-virgin olive oil; 2 garlic cloves, quartered; 1 sprig fresh rosemary, about 6 inches long; 1 tsp chopped fresh sage; 1 tsp chopped fresh parsley; 2 tsp minced shallots (from about 1 large shallot); u00bd cup thinly sliced California dried mission figs; 1 tsp sherry vinegar; dash Kosher salt and fresh ground pepper, to taste

Lamb Loin American

December 14, 2015

This classic American lamb loin recipe comes from Lachlan MacKinnon-Patterson of Frasca Food & Wine in Boulder, Colorado, who created these amazing potatoes as a side. Colorado potatoes are a delectable side dish.

Prep: 45 mins
Cook: 2 hrs
Yields: 6 Servings

Ingredients

LAMB

12 American Lamb loin chops

¼ cup extra-virgin olive oil

2 garlic cloves, mashed

1 lemon, juiced

dash Coarsely ground black pepper

POTATOES

¾ lb Colorado Russet potatoes, cut in 1/2-inch dice, skin on (see Note)

¾ lb Colorado Purple Majesty potatoes, cut in 1/2-inch dice, skin on

¾ lb Colorado Yukon Gold potatoes, cut in 1/2-inch dice, skin on

¾ lb Colorado Mountain Rose potatoes, cut in 1/2-inch dice, skin on

1 cup extra-virgin olive oil

2 garlic cloves, quartered

1 sprig fresh rosemary, about 6 inches long

1 tsp chopped fresh sage

1 tsp chopped fresh parsley

2 tsp minced shallots (from about 1 large shallot)

½ cup thinly sliced California dried mission figs

1 tsp sherry vinegar

dash Kosher salt and fresh ground pepper, to taste

Directions

1Preheat the oven to 250°F. Place the lamb in a large bowl and rub it with the ¼ cup olive oil, garlic, rosemary, lemon juice, and black pepper. Cover with plastic wrap and refrigerate for 4 hours to marinate.

2In an 8x1-inch oblong baking dish, combine the potatoes, oil, garlic, and rosemary sprig. Roast the potatoes for 2 hours or until tender when pierced with a fork.

3When the potatoes are done, remove and discard the rosemary sprig and the garlic. Drain excess olive oil and discard.

4Combine sage, parsley, shallots, figs and sherry vinegar and gently add it to the potatoes. (For a tangier flavor, add additional vinegar.) Set aside.

5Heat a grill to high. Lightly salt and pepper the marinated lamb chops to taste and grill them for 4 to 5 minutes per side or to desired degree of doneness.

TO SERVE

1Spoon approximately 3/4 cup marinated potatoes onto each plate and arrange the lamb chops on top. Garnish with fresh herbs, if desired.

NOTE

1To maintain the brilliant colors of the potatoes after dicing, submerge them in cold water until ready to cook.

4 Hours Marinating

Recipe provided by the American Lamb Board

00:00