Grilled Lamb Cutlets with Red Pepper Jelly, Potato and Fig Salad Recipe
by Lachlan MacKinnon-Patterson, Frasca Food & Wine, Boulder, Colorado
Serving Size: 6
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
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
