
Serve a hearty meal with flavorful grilled lamb chops and an array of brilliantly colored potatoes.
- Makes: 6 servings
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Difficulty Rating: Easy
- Nutrition Highlights: The different varieties of potatoes in this dish all are packed with 45% of your daily vitamin C and are a great source of potassium.
- Recipe Created By: American Lamb Board
- Recipe From: Tennessee Home & Farm
Ingredients
Instructions
- Rub lamb with olive oil, garlic, rosemary, lemon juice and black pepper. Cover with plastic wrap, refrigerate for 4 hours to marinate.
- In an 8×1-inch oblong baking dish, combine potatoes, oil, garlic and rosemary sprig; roast at 250 degrees for 2 hours or until potatoes are tender.
- When potatoes are done, remove and discard rosemary sprig and garlic. Drain excess olive oil and discard. Gently combine sage, parsley, shallots, figs and sherry vinegar. For a more tangy flavor, add additional vinegar. Set aside.
- Lightly salt and pepper the lamb chops to taste. Place on hot grill; cook 4-5 minutes per side or until desired degree of doneness.
- Spoon approximately ¾ cup marinated potatoes on serving plate and arrange lamb chops on top. Garnish with fresh herbs.
Tips & Notes
To maintain the vibrant colors of the potatoes after dicing, submerge them in cold water until ready to cook.
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