Grilled Lamb Chops with Roasted Potatoes
by Lachlan MacKinnon-Patterson, Frasca Food & Wine, Boulder, Colorado
12 California lamb loin chops
1/4 cup olive oil
2 cloves garlic, mashed
2 sprigs rosemary, chopped
Juice of 1 lemon
Coarsely ground black pepper
3/4 pound each of 4 different varieties of Colorado potatoes*
1 cup olive oil
2 cloves garlic, quartered
1 sprig rosemary, about 6 inches long
1 teaspoon sage, chopped
1 tablespoon parsley, chopped
2 teaspoons minced shallots
1/2 cup dried California figs*, sliced thin
1 teaspoon sherry vinegar
Kosher salt and fresh ground pepper; to taste
Preheat oven to 250°F. Rub lamb with oil, garlic, rosemary, lemon juice, and pepper; cover with plastic wrap and let stand in refrigerator for at least 4 hours.
Meanwhile, cut potatoes into 1/2-inch dice. In an 8x10-inch baking dish, combine potatoes, oil, garlic and rosemary sprig; roast in oven for 2 hours or until potatoes are tender when pierced with a fork. Remove from oven and discard rosemary and garlic. Drain excess olive oil and discard. Gently combine potatoes with remaining herbs, shallots, figs, and sherry vinegar; set aside. Lightly salt and pepper lamb chops, and cook 4 to 5 minutes per side on hot grill until rare (145°F) or medium (160°F).
To serve, spoon approximately 3/4 cup roasted potatoes onto serving plate and arrange lamb chops on top. Garnish with fresh herbs.
Suggest Colorado Russet, Colorado Purple Majesty, Colorado Yukon Gold, and Colorado Mountain Rose varieties of Colorado Potatoes.
Mission variety figs recommended.