Grilled Marinated Lamb Chops with Crispy Potato Croutons
From chefelaine 15 years ago
- 45 minutes to make
- Serves 4
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.
Ingredients
- Lamb Chops: shopping list
- 12 lamb chops, cut 1 1/4 inches thick shopping list
- 3 tablespoons olive oil shopping list
- 1 teaspoon thyme, chopped shopping list
- 1 tablespoon garlic, minced shopping list
- salt and pepper to taste shopping list
- ================================== shopping list
- Potatoes: shopping list
- 2 medium globe eggplant, cut into 1-inch-thick slices shopping list
- 1 medium red onion, cut into 1/2-inch wedges shopping list
- 3 tablespoons balsamic vinegar shopping list
- 1 tablespoon olive oil, plus additional for frying shopping list
- salt and pepper to taste shopping list
- 1/2 pint cherry tomatoes shopping list
- 1 tablespoon roasted garlic paste shopping list
- 3 idaho potatoes shopping list
- ================================== shopping list
- Garnish: shopping list
- rosemary oil shopping list
- balsamic vinegar shopping list
- chives shopping list
How to make it
- 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
The Rating
Reviewed by 45 people-
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
cookingforfun
in Marblehead loved it
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a great high5 recipe thankks
momo_55grandma
in Mountianview loved it
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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
linspj
in New Hartford loved it
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