grilled colorado lamb cutlets with red pepper jelly
grilled colorado lamb cutlets with red pepper jelly
grilled colorado lamb cutlets with red pepper jelly

Grilled American Lamb Cutlets with Red Pepper Jelly and Colorado Potato and Fig Salad

    

March 10, 2016

Recipe from Lachlan MacKinnon-Patterson, Frasca Food & Wine (Boulder, Colorado)

  • Prep: 15 mins
  • Cook: 1 hrs 30 mins
  • Yields: 4 to 6 servings

Ingredients

2 lbs boneless leg of American Lamb

3 tbsp vegetable oil

Kosher salt and fresh ground pepper, to taste

3/4 cup Red Pepper Jelly

Colorado Potato and Fig Salad

1 lb Colorado Russet potatoes

1 cup finely chopped celery

1/4 cup finely chopped carrots

1/4 cup minced shallots

1/2 cup chopped dried California mission figs

2 tbsp chopped oregano

2 tbsp chopped chives

1/3 cup mayonnaise

1/2 cup Dijon mustard

1/4 cup lemon juice

Directions

Recipe provided by the American Lamb Board

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