Recipes for California Lamb
Main Dishes

 

Grilled Lamb Cutlets with Red Pepper Jelly, Potato and Fig Salad
by Lachlan MacKinnon-Patterson, Frasca Food & Wine, Boulder, Colorado

Ingredients

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

Lamb
2 pounds boneless California lamb leg
3 tablespoons vegetable oil
Kosher salt and fresh ground pepper; to taste

3/4 cup Red Pepper Jelly*

Preparation

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.

Note:
Red Pepper Jelly is available at www.frascafoodandwine.com or your local supermarket

Serves 6