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Crispy Potato Croutons with Grilled Marinated Lamb Chops

Crispy Potato Croutons with Grilled Marinated Lamb ChopsMarinated and grilled lamb chops are served atop a delectable eggplant salad with crispy-fried potato croutons.

Recipe Ingredients:

Lamb Chops:
12 lamb chops, cut 1 1/4 inches thick
3 tablespoon olive oil
1 teaspoon chopped thyme
1 tablespoon minced garlic
Kosher or sea salt and freshly ground black pepper, to taste

Eggplant Salad:
2 medium globe eggplant, cut into 1-inch-thick slices
1 medium red onion, cut into 1/2-inch wedges
3 tablespoon balsamic vinegar
1 tablespoon olive oil, plus additional for frying
Kosher or sea salt and freshly ground black pepper, to taste
1/2 pint cherry tomatoes
1 tablespoon roasted garlic paste

Potato Croutons:
3 Idaho potatoes, peeled and cubed (do not soak in water)
Kosher or sea salt and freshly ground black pepper, to taste

Garnish: Rosemary oil, drizzle Balsamic vinegar, drizzle 12 chives

Cooking Directions:

  1. Toss lamb chops with 3 tablespoons olive oil, thyme, garlic and salt and pepper. Let marinate for 2 to 4 hours.
  2. For Eggplant Salad: In bowl, toss eggplant, red onions, balsamic vinegar, 1 tablespoon olive oil, salt and pepper. Spread in single layer on sheet tray; roast at 400ºF (205ºC) until dark golden brown and tender. Remove and cool to room temperature.
  3. 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.
  4. Grill lamb chops.
  5. For Potato Croutons: While grilling lamb chops, heat 1/4-inch covering of olive oil in a skillet and cook the potatoes in skillet for approximately 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.
  6. To Serve: 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 dish with chive sticks.

Makes 6 (2 chop) servings.

Nutritional Information Per Serving (1/4 of recipe): 639 calories; 29g fat (261 calories from fat); 64g protein; 28g carbohydrate; 192mg cholesterol; 233mg sodium (does not include optional ingredients)

Recipe provided courtesy Idaho Potato Commission. From the Indigo Restaurant, San Francisco, California, compliments of Chef John Gilbert.