- 6
Ingredients
- Lamb Chops
- 12 American lamb loin chops
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, mashed
- 2 rosemary sprigs, chopped
- Juice of 1 lemon
- Coarsely ground black pepper
- Chopped assorted herbs, for garnish
- Marinated Potatoes
- 3 pounds assorted potatoes (Russet, Purple
- Majesty, Yukon Gold, and Mountain Rose), cut into 1/2-inch dice (with skin)
- 1 cup extra-virgin olive oil
- 2 garlic cloves, quartered
- 1 sprig rosemary, about 6 inches long
- Kosher salt and freshly ground pepper, to taste
- 1 teaspoon chopped sage
- 1 teaspoon chopped parsley
- 2 teaspoons minced shallots
- 1/2 cup thinly sliced dried mission figs
- 1 teaspoon sherry vinegar
Preparation
Step 1
1. Marinate the lamb: Rub the lamb with the olive oil, garlic, rosemary, lemon juice and some black pepper. Cover with plastic wrap and refrigerate for 4 hours.
2. Make the potatoes: Preheat the oven to 250°. In a baking dish, toss the potatoes with the olive oil, garlic, rosemary sprig, and salt and pepper. Roast the potatoes for 2 hours or until tender. Discard the rosemary and garlic and drain the excess olive oil. Add the sage, parsley, shallots, figs and sherry vinegar and toss to coat, adding more vinegar if desired.
3. Preheat a grill or grill pan. Lightly season the lamb with salt and pepper. Grill the lamb for 4 to 5 minutes per side, or until cooked to desired doneness.
4. Divide the potatoes among 6 plates and top with the lamb chops. Garnish with the chopped herbs and serve.