This recipe comes from Lachlan MacKinnon-Patterson of Frasca Food & Wine in Boulder, Colorado. Chef Patterson combines the classic Colorado ingredients of lamb and potatoes with fresh figs and asparagus for a satisfying meal.
Prep: 30 mins
Cook: 2 hrs
Yields: 4-6 servings
Ingredients
For the Lamb
2 racks American Lamb, trimmed of excess fat, frenched (about 2 pounds)
4-6 large (10 to 12 ounces each) Colorado Russet baking potatoes
¼ cupunsalted butter, softened
1 tbspminced fresh chives
Salt and pepper, to taste
1 cupasparagus, steamed and chopped
Directions
Recipe provided by the American Lamb Board
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https://cascadecreeklamb.com/wp-content/uploads/2020/11/Grilled-American-Lamb-Lollipops-with-Twice-Baked-Potatoes.jpg733550Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2016-06-27 00:30:002016-06-27 00:30:00Grilled American Lamb Lollipops with Twice-Baked Colorado Russet Potatoes and Fresh California Figs