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Flash version
© UniFlip.com
75
l
Spring 2015
w w w. s u p e r i o r f a r m s . c o m
GET SOME
AMERICAN
LAMB
ON YOUR GRILL
GRILLED AMERICAN
LAMB CHOPS
WITH MARINATED
COLORADO POTATOES
6 servings
Recipe from Lachlan MacKinnon-Patter-
son, Frasca Food & Wine (Boulder, CO)
LAMB CHOPS
12
American Lamb
loin chops
1/4 cup olive oil
2 cloves garlic, mashed
2 sprigs rosemary, chopped
1 lemon, juiced
Coarsely ground black pepper
Rub lamb with olive oil, garlic,
rosemary, lemon juice and black
pepper. Cover with plastic wrap,
refrigerate for 4 hours to mari-
nate.
MARINATED COLORADO POTATOES
3
/4 lb Colorado Russet potatoes
3/4 lb Colorado Purple Majesty potatoes
3/4 lb Colorado Yukon Gold potatoes
3/4 lb Colorado Mountain Rose potatoes
1 cup olive oil
2 cloves garlic, quartered
1 sprig rosemary, about 6 inches long
1 tsp chopped sage
1 tsp chopped parsley
2 tsps minced shallots
1/2 cup thinly sliced California dried
mission figs
1 tsp sherry vinegar
Kosher salt and fresh ground pepper
Dice potatoes into 1/2 inch sized
cubes, leaving skin on. In an 8 x
1-inch oblong baking dish, com-
bine potatoes, oil, garlic and
rosemary sprig; roast at 250°F
for 2 hours or until potatoes are
tender.
When potatoes are done, re-
move and discard the rosemary
sprig and the garlic. Drain ex-
cess olive oil and discard. Gently
combine sage, parsley, shallots,
figs and sherry vinegar. For a
more tangy flavor, add addition-
al vinegar. Set aside.
Lightly salt and pepper the
lamb chops to taste. Place on
hot grill; cook 4 to 5 minutes per
side or until desired degree of
doneness.
Spoon approximately 3/4 cup
marinated potatoes onto serv-
ing plate and arrange lamb
chops on top. Garnish with
fresh herbs.
NOTE: To maintain the brilliant colors
of the potatoes after dicing, submerge
in cold water until ready to cook.
#
LAMB
OMG
