Recipes for California Lamb
Main Dishes

 

Grilled Lamb Chops with Roasted Potatoes
by Lachlan MacKinnon-Patterson, Frasca Food & Wine, Boulder, Colorado

Ingredients

Lamb
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

Potatoes
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

Preparation

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.

Notes:
Suggest Colorado Russet, Colorado Purple Majesty, Colorado Yukon Gold, and Colorado Mountain Rose varieties of Colorado Potatoes.

Mission variety figs recommended.

Serves 6