Grilled Colorado Lamb Loin Chops Recipe - with Marinated Colorado Potatoes

6 Servings

Ingredients

• 12 Superior Farms lamb loin chops
• 1/4 cup olive oil
• 2 cloves garlic, mashed
• 2 sprigs rosemary, chopped
• Juice of one lemon
• Coarsely ground black pepper

For Potatoes:

3/4 lb each of the following varieties, cut to 1/2" dice, leaving skin on for color:

• Colorado Russet potatoes
• Colorado Purple Majesty potatoes
• Colorado Yukon potatoes
• Colorado Mountain Rose potatoes
• 1 cup olive oil
• 2 cloves garlic, quartered
• 1 sprig rosemary, about 6 inches long
• 1 tsp sage, chopped
• 2 tsp shallots, minced
• 1/2 cup California dried figs, sliced thin
• 1 tsp sherry vinegar
• Kosher salt and fresh ground pepper to taste

Preparation

NOTE:  To maintain the brilliant colors of the potatoes after dicing, submerge in cold water until ready to cook. 

Rub lamb with the first five ingredients, cover with plastic wrap and refrigerate for four hours to marinate. 

In an 8 x 1-inch oblong baking dish combine potatoes, oil, garlic and rosemary sprig and roast in oven for 2 hours or until all potatoes are tender when pierced with a fork.

When potatoes are done, remove and discard the rosemary sprig and the garlic. Drain excess olive oil and discard.  Gently combine the remaining herbs, shallots, figs, and sherry vinegar.  For a more tangy flavor, add more vinegar a little at a time.  Set aside. 

Lightly salt and pepper the lamb chops to taste.  Place on hot grill and cook 4-5 minutes per side for rare to medium result. 

To Serve

Spoon approximately 3/4 cup Tangy Potatoes onto serving plate and arrange lamb chops on top. Garnish with fresh herbs. 

Recipe from Chef Lachlan MacKinnon, owner and chef of Frasca Food and Wine in Boulder, Colorado.

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