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Fresh Mint and Garlic Marinated Grilled Lamb Loin Chops
with Roasted Fingerling Potatoes and Green Beans

Fresh Mint and Garlic Marinated Grilled Lamb Loin Chops with Roasted Fingerling Potatoes and Green BeansRecipe courtesy of the American Lamb Board.

Recipe Ingredients:

Lamb:
4 cloves garlic, minced
1 shallot, minced
1/2 bunch parsley leaves, chopped
1/2 bunch mint leaves, chopped
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1 teaspoon ground black pepper
8 lamb loin chops

Potatoes:
1/4 cup olive oil - divided use
1 1/2 pounds fingerling potatoes, cut in half lengthwise
4 garlic cloves, crushed
1 teaspoon fresh thyme, chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Green Beans:
Kosher salt
1/2 pound green beans, stems removed
1 tablespoon butter
Freshly ground black pepper

Cooking Directions:

  1. For Lamb: In a bowl, add the garlic, shallot, herbs, olive oil ,vinegar, salt and pepper. Whisk to combine.
  2. Place lamb chops into a bowl and add 3/4 cup of marinade (reserve the remaining marinade for the sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.
  3. Preheat grill to medium-high heat. Grill the lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 minutes. Drizzle the chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.
  4. For Potatoes: Place a sheet pan in the oven and preheat to 425°F. In a bowl, combine 1/8 cup of olive oil and the remaining ingredients. Toss to coat potatoes. Pour 1/8 cup olive oil onto the hot sheet pan and allow to heat for 1 minute. Place the potatoes onto the hot sheet pan and roast for 20 minutes or until golden brown. Serve immediately .
  5. For Green Beans: In a large pot, add 1 tablespoon of salt and 2 quarts of water and bring to a boil. Add green beans and cook until tender, approximately 4 minutes. Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.

Makes 4 servings.

Recipe and photograph courtesy of the American Lamb Board.