Grilled Lamb Chops with Roasted Potatoes Recipe

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.



  • 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


  • 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

figs, grilled, lamb chop, lamb chops, potatoes, rosemary