Recipe

Grilled Marinated Lamb Chops With Crispy Potato Croutons Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 1 month ago Succulent lamb, married with a delightful combination of veggies, roasted to perfection, make this dinner a sure winner! MARINATE 2 to 4 hours ahead. Cook time does not include marination time. Prep:20m Cook:45m Servings:4	Chefelaine
	easy delicious

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Ingredients

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

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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

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Garnish:

Rosemary oil

Balsamic vinegar

Chives

Directions

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, 40 to 45 minutes.

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

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Comments

cookingforfun 1 year, 1 month ago said:
You always seem to come up with the recipes I can't resist. Deserves a 10, but all I could give you was a 5
Just to let you know that I printed it and I'm getting some "lamb" this weekend. Thanks
Arthur

gapeach55 1 year, 1 month ago said:
Sounds yummy! I have had fresh lambchops years ago, they are delicious especially with mint jelly.Not sure how to judge them in the grocery store though.I was told sometimes they will try to pass mutton off as lamb.

momo_55grandma 1 year, 1 month ago said:
A great high5 recipe thankks

linspj 1 year, 1 month ago said:
My stepchildren are half Syrian and grew up loving the lamb dishes their grandmother made. This is sure to be a winning recipe in our home. ^5

uk2nyc 1 year, 1 month ago said:
YUMMMM sounds heavenly... I think im going to make this tonight... im running to the butchers.. Should i also add some wine to the marinade? Thanks much Elaine.. Richard

uk2nyc 1 year, 1 month ago said:
Hi Elaine.. i made it last night.. it was a great dish...i paired it with a very nice red wine.. wonderful!! This is now one of my favourite dishes... i did add a little wine to the marinade.. and cooked the potatoes with a lil fresh rosemary.. Thanks again!! I took a picture if you want ill email it to you.. its not as pretty as your photo :)
Richard

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