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
12 American Lamb loin chops
¼ cupextra-virgin olive oil
2 garlic cloves, mashed
1 lemon, juiced
dashCoarsely ground black pepper
¾ lbColorado Russet potatoes, cut in 1/2-inch dice, skin on (see Note)
¾ lbColorado Purple Majesty potatoes, cut in 1/2-inch dice, skin on
¾ lbColorado Yukon Gold potatoes, cut in 1/2-inch dice, skin on
¾ lbColorado Mountain Rose potatoes, cut in 1/2-inch dice, skin on
1 cupextra-virgin olive oil
2 garlic cloves, quartered
1 sprig fresh rosemary, about 6 inches long
1 tspchopped fresh sage
1 tspchopped fresh parsley
2 tspminced shallots (from about 1 large shallot)
½ cupthinly sliced California dried mission figs
1 tspsherry vinegar
dashKosher salt and fresh ground pepper, to taste
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.
1Spoon approximately 3/4 cup marinated potatoes onto each plate and arrange the lamb chops on top. Garnish with fresh herbs, if desired.
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
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