Grilled Marinated
Lamb Chops with Crispy Potato Croutons
Lamb Chops:
12 lamb chops, cut 1 1/4 inches thick
3 tablespoons olive oil
1 teaspoon thyme, chopped
1 tablespoon garlic, minced
Salt and pepper to taste
Potatoes:
2 medium globe eggplant, cut into 1-inch-thick slices
1 medium red onion, cut into 1/2-inch wedges
3 tablespoons balsamic vinegar
1 tablespoon olive oil, plus additional for frying
Salt and pepper to taste
1/2 pint cherry tomatoes
1 tablespoon roasted garlic paste
3 Idaho potatoes
Garnish:
Rosemary oil
Balsamic vinegar
Chives
Toss lamb chops with 3
T olive oil, thyme, garlic and salt & pepper. Let marinate
for 2 to 4 hours.
In bowl, toss eggplant,
red onions, balsamic vinegar, 1 T olive oil, salt and pepper.
Spread in single layer
on sheet tray; roast at 400ºF until dark golden brown and
tender.
Remove and cool to room
temperature.
Chop vegetables into 1-inch
cubes and toss in bowl with cherry tomatoes and roasted garlic
paste.
Add salt and pepper to
taste. Set aside at room temperature.
While grilling lamb chops,
peel and cube potatoes (do not soak in water).
Heat 1/4-inch covering
of olive oil in a skillet and cook the Idaho Potatoes in skillet
for approx. 5 minutes, tossing when bottoms are crisp and golden
brown.
Remove when all are tender,
yet crisp, golden brown all around.
Drain on paper towel.
Season with salt and pepper.
For each portion, place
eggplant salad in center of plate with 2 lamb chops centered
on top.
Place potatoes around
the salad and chops.
Drizzle rosemary oil and
balsamic vinegar on top of the potatoes.
Garnish with chive sticks
Makes 6 servings.
Recipe and photograph provided
courtesy of the California Sheep Commission.
