Fresh Mint and Garlic Marinated Grilled American Lamb Loin Chops with Roasted Fingerling Potatoes and Green Beans
Serve with Kendall-Jackson Vintner's Reserve Syrah.
4 cloves garlic, minced
1 shallot, minced
1/2 bunch parsley leaves, chopped
1/2 bunch mint leaves, chopped
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1 teaspoon black pepper
8 lamb loin chops
In bowl, add garlic, shallot, herbs, olive oil, vinegar, salt and pepper. Whisk to combine.
Place lamb chops into a bowl and add 3/4 cup of marinade (reserve remaining marinade for sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.
Preheat grill to medium-high heat. Grill lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 minutes. Drizzle chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.
1/4 cup olive oil, divided
1 1/2 pounds fingerling potatoes, cut in half lengthwise
4 garlic cloves, crushed
1 teaspoon fresh thyme, chopped
1 tablespoon kosher salt
1 teaspoon freshly ground
Place a sheet pan in the oven and preheat to 425∞F.
In a bowl, combine 1/8 cup of olive oil and remaining ingredients. Toss to coat potatoes.
Pour 1/8 cup olive oil onto hot sheet pan and allow to heat for 1 minute. Place potatoes onto hot sheet pan and roast for 20 minutes or until golden brown. Serve immediately.
For green beans:
1/2 pound green beans, stems removed
1 tablespoon butter
Freshly ground black pepper
In large pot, add 1 tablespoon salt and 2 quarts water; bring to a boil. Add green beans and cook until tender, approximately 4 minutes.
Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.
Recipes courtesy of Kendall-Jackson Executive Chef Justin Wangler
Source: The American Lamb Board / Kendall-Jackson
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