by Lachlan MacKinnon-Patterson, Frasca Food & Wine, Boulder, Colorado
Serving Size: 6
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 8×10-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.