Rosemary Lamb Chops with GriII-Roasted Potatoes
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Serve with a green salad and crusty bread.
ingredients
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serves: 4
2 pounds new potatoes (about 1 1/2 inches in diameter, washed and quartered)
Extra virgin olive oil
8 loin lamb chops (about 4 ounces each and 1 1/4 inches thick, trimmed of excess fat)
SEASONING:
1 tablespoon finely chopped garlic
1 teaspoon kosher salt
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
3/4 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 865
- Total Fat: 60.7 g
- Saturated Fat: 26.8 g
- Trans Fat: 0 g
- Cholesterol: 167.8 mg
- Sodium: 758.1 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 5.7 g
- Sugars: 2.6 g
- Protein: 41 g
preparation
1. To make the seasoning: Roughly chop the garlic, and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. Add the remaining seasoning ingredients and chop them together.
2. Place the cut potatoes in a medium bowl. Drizzle 2 tablespoons of oil over the top and add about half of the seasoning mixture. Mix well. Grill the potatoes over Direct Medium heat until tender, 10 to 15 minutes, turning occasionally. Keep the potatoes warm while you grill the lamb.
3. Lightly brush or spray the chops on both sides with oil. Spread the remaining half of the seasoning mixture on both sides of the chops. Grill over Direct Medium heat until cooked to desired doneness, 9 to 11 minutes for medium-rare, turning once. Serve warm with the potatoes.
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