Herb & Spice Grilled Lamb Chops with Roasted Peruvian Potatoes

Herb & Spice Grilled Lamb Chops with Roasted Peruvian Potatoes

 

Grilled Lamb & Roasted Peruvian Potatoes

Prep Time2 hrs 20 mins
Cook Time10 mins
Total Time2 hrs 30 mins
Course: Main
Cuisine: American
Servings: 4
Author: David, A Bachelor & His Grill

Ingredients

  • 8-12 Bone-in Lamb Chops 1-1 1/2" Thick
  • 1/3 Cup Extra Virgin Olive Oil + 2 Tablespoons
  • 1/4 Cup Vidalia Onion Finely Chopped
  • 3-4 Cloves Garlic Sliced
  • 1/4 Cup Vidalia Onion Finely Chopped
  • 3 Tablespoons Rosemary Leaves Ground
  • 2 Tablespoons Thyme Ground
  • 1 teaspoon Balsamic Vinegar
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Cardamom
  • 1 Pinch Cayenne Pepper or to Taste
  • Coarse Salt / Fresh Ground Peppercorn to Taste

Instructions

  • In Saute Pan over Medium Heat, warm 2 Tablespoons Olive Oil.
  • Add Garlic & Onion over Oil, Sauteing until Garlic golden brown in color & Onion tender.
  • Remove from Heat, placing Garlic/Onion, all Herbs & Spices immediately into Food Processor, pulsing for 30 seconds to 1 minute.
  • Scrape Processor sides, add 1/2 Cup Olive Oil & Vinegar, pulsing until Marinade pureed & all Ingredients well-combined.
  • In Shallow Dish, lay Lamb Chops, pour Marinade over Lamb, & massage into Meat.
  • Cover & Refrigerate for 2hrs, turning Lamb occasionally in Marinade.
  • Pull Seasoned Lamb from Refrigerator & rest 25 minutes at room temperature in Marinade.
  • Meanwhile, Pre-Heat Grill to HOT.
  • Lay Lamb over center-most grates of the grill, searing fist side for 2-3 Minutes, flip & cook second side for an additional 3-4 Minutes (3 Minutes for Medium Rare / 4 Minutes for Medium), brushing Marinade over Lamb throughout Grilling.
  • Pull Lamb from Grill, Season additionally to Taste & lay under tin foil tent for 3-5 minutes.
  • Serve with Roasted Potatoes & garnish of Mint or Flat Leaf Parsley.