grilled colorado lamb cutlets with red pepper jelly

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

Name: Grilled American Lamb Cutlets with Red Pepper Jelly and Colorado Potato and Fig Salad
Prep time: 15 min
Total time: 105 min
Yield: 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; 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

Leg of Lamb American

March 10, 2016

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 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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