Grilled Lamb Lollipops with Twice-Baked Potatoes
by Lachlan MacKinnon-Patterson, Frasca Food & Wine, Boulder, Colorado
1 cup plain yogurt
1/4 cup fresh mint, chopped
2 single racks California lamb (7 bones per rack), trimmed and frenched
3 tablespoons vegetable oil
1 tablespoon fresh rosemary, minced
Kosher salt and fresh-ground pepper
6 large Colorado Russet baking potatoes (about 6 ounces each)
1/4 cup butter, softened
1 tablespoon minced fresh chives
1 pound asparagus, steamed and chopped
12 fresh California figs, quartered lengthwise
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon parsley, chopped
Preheat oven to 400°F. In a small mixing bowl, combine yogurt and mint, mix well. Cover and chill for 1 hour.
For lamb, divide between bones into individual chops. Place each between two sheets of plastic wrap, and gently pound until about doubled in size. Rub with oil; sprinkle with rosemary, salt and cracked pepper. Wrap bones, only, in aluminum foil. Arrange lamb in baking pan; cover and let sit at room temperature at least 30 minutes before grilling.
For potatoes, pierce tops of potatoes several times. Bake at 400°F until tender when pierced with a fork, 70 to 90 minutes. Let cool 10 minutes. Cut a thin slice from top of each, and, with a small spoon, scrape pulp into large mixing bowl, being careful not to pierce the potato skins. Combine pulp with butter and chives; mix well and season with salt and pepper to taste. Gently fold in chopped asparagus. Divide and spoon mixture into reserved shells; wrap each potato in foil.
In medium bowl, combine lemon juice, olive oil and parsley. Add figs and mix well; cover and chill. Meanwhile, reheat potatoes on hot grill for 5 minutes; then, grill lamb for 2 minutes per side until medium (160°F). Remove foil from chops and potatoes. Gently squeeze potatoes to fluff. Arrange each on individual serving plate along with 2 chops and scoop of yogurt dipping sauce; garnish with figs.