Grilled Lamb Chops with Roasted Garlic Butter Baby Potatoes

Just came across this recipe in my DropBox and seemingly it was never shared here. In actuality, it is pretty straight forward, including the potatoes.

Fortunately I was able to buy local lamb, rather than the usual New Zealand. Enjoy!

Grilled Lamb Chops

(Serves 4-6)

  • 8 lamb chops
  • 1/2 cup olive oil
  • 3 cloves of garlic, minced
  • 1 tsp. of Dijon mustard
  • 2 Tbsp. of chopped fresh parsley
  • 2 Tbsp. of fresh thyme
  • juice of 1/2 lemon
  • 2 tsp. of fresh ground pepper
  • sea salt & fresh ground pepper
  • lemon wedges
  • dried Greek oregano

1. In a shallow glass baking dish, add all the marinade ingredients (olive oil, garlic, mustard, parsley, thyme, lemon juice and black pepper) and stir to blend. Pour off and reserve about 1/3 of the marinade (for finishing the lamb chops). Add the lamb chops and ensure all of the meat is coated with the marinade. Cover and place in the fridge for 2 – 4 hours.

2. Return your lamb chops back to room temperature before grilling and pre-heat your gas or charcoal grill to a high heat (you want the meat to sizzle when it hits the heat). Ensure your grill surface is clean by brushing it and wipe it with vegetable oil. Season your lamb chops with salt and pepper.

3. Grill your lamb chops for 3 minutes a side (medium/pink inside) and brush on the reserved marinade on by sides when cooked.

4. Squeeze some lemon juice over the chops, sprinkle some fleur de sel and finish with some dried Greek oregano.

Easy Garlic Butter Potatoes

Ingredients

  • 1 Tbsp. garlic powder or fresh garlic
  • 4 Tbsp. butter
  • 2 pinches Maldon Sea salt
  • 2 pinches black pepper
  • 24 oz. baby potatoes
  • fresh parsley optional, to taste

Instructions

Preheat oven to 425°F. Cut creamer potatoes into halves and add them to a bowl.

Sprinkle 1 Tbsp. garlic powder, 4 Tbsp. melted butter, 2 pinches Maldon sea salt, and 2 pinches black pepper on the potatoes.

Mix potatoes with seasoning until fully coated.

Add seasoned creamer potatoes to an oven-ready cast iron skillet. Spread out evenly. Sprinkle with fresh parsley if desired.

Roast for approximately 1 hour for crispy potatoes. Enjoy!

Author: reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s