Grilled Lamb Cutlets with Red Pepper Jelly, Potato and Fig Salad
by Lachlan MacKinnon-Patterson, Frasca Food & Wine, Boulder, Colorado
Potato and Fig Salad
1 pound Colorado Russet potatoes
1 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 cup minced shallots
1/2 cup chopped dried California figs
2 tablespoons fresh oregano, chopped
2 tablespoons fresh chives, chopped
1/3 cup mayonnaise
1/2 cup Dijon mustard
1/4 cup lemon juice
2 pounds boneless California lamb leg
3 tablespoons vegetable oil
Kosher salt and fresh ground pepper; to taste
3/4 cup Red Pepper Jelly*
For potatoes, in a large pan cover potatoes with water and heat to simmer, cooking until fork-tender, about 90 minutes. Peel while warm; set aside to cool. Cut into 1-inch cubes. In large bowl, gently combine potatoes with remaining ingredients; cover and chill until ready to serve.
For lamb, slice leg into 6 cutlets about 1/2-inch thick and rub on all sides with vegetable oil. Season with salt and pepper. Sear and grill about 2 minutes per side until medium rare (145°F) to medium (160°F). Meanwhile, in small saucepan, warm Red Pepper Jelly to liquefy.
To serve, spoon Potato and Fig Salad onto serving plate, arrange cutlet alongside and drizzle with jelly.
Red Pepper Jelly is available at www.frascafoodandwine.com or your local supermarket