Recipe from Lachlan MacKinnon-Patterson, Frasca Food & Wine (Boulder, Colorado)
Prep: 15 mins
Cook: 1 hr 30 mins
Yields: 4 to 6 servings
Ingredients
2 lbsboneless leg of American Lamb
3 tbspvegetable oil
Kosher salt and fresh ground pepper, to taste
3/4 cupRed Pepper Jelly
Colorado Potato and Fig Salad
1 lbColorado Russet potatoes
1 cupfinely chopped celery
1/4 cupfinely chopped carrots
1/4 cupminced shallots
1/2 cupchopped dried California mission figs
2 tbspchopped oregano
2 tbspchopped chives
1/3 cupmayonnaise
1/2 cupDijon mustard
1/4 cuplemon juice
Directions
Recipe provided by the American Lamb Board
00:00
https://cascadecreeklamb.com/wp-content/uploads/2020/11/Grilled-Colorado-Lamb-Cutlets-with-Red-Peppe-rJelly.jpg667500Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2016-03-10 08:01:552016-03-10 08:01:55Grilled American Lamb Cutlets with Red Pepper Jelly and Colorado Potato and Fig Salad