grilled american lamb lollipops with twice baked potatoes
grilled american lamb lollipops with twice baked potatoes
grilled american lamb lollipops with twice baked potatoes

Grilled American Lamb Lollipops with Twice-Baked Colorado Russet Potatoes and Fresh California Figs

    

June 27, 2016

This recipe comes from Lachlan MacKinnon-Patterson of Frasca Food & Wine in Boulder, Colorado. Chef Patterson combines the classic Colorado ingredients of lamb and potatoes with fresh figs and asparagus for a satisfying meal.

  • Prep: 30 mins
  • Cook: 2 hrs
  • Yields: 4-6 servings

Ingredients

For the Lamb

2 racks American Lamb, trimmed of excess fat, frenched (about 2 pounds)

3 tbsp vegetable oil

1 tbsp chopped fresh rosemary

Salt and cracked pepper, to taste

Twice-Baked Colorado Russet Potatoes (recipe follows)

For Yogurt Dipping Sauce

1 cup plain yogurt

¼ cup fresh mint, chopped

For the Figs

1 tbsp lemon juice

2 tbsp tablespoons extra-virgin olive oil

1 tbsp chopped parsley

12 fresh California figs, quartered lengthwise

Twice-Baked Colorado Russet Potatoes

4-6 large (10 to 12 ounces each) Colorado Russet baking potatoes

¼ cup unsalted butter, softened

1 tbsp minced fresh chives

Salt and pepper, to taste

1 cup asparagus, steamed and chopped

Directions

For the Lamb

1Cut the rack into chops with one bone per chop. Place each chop between two sheets of plastic wrap.

2Using the heel of your hand or a wooden mallet, gently pound each chop until it is approximately doubled in size.

3Rub the rib chops with oil and rosemary, season with salt and cracked pepper, and cover. Loosely cover the bones with aluminum foil to prevent them from scorching.

4Allow the lamb to sit, covered, at room temperature for approximately 30 minutes prior to grilling.

For the Yogurt Sauce

1Combine the yogurt and mint in a small mixing bowl, cover tightly with plastic wrap, and allow to sit for at least one hour in the refrigerator.

For the Figs

1Combine the lemon juice, olive oil, and parsley in a small bowl.

2Cover the figs with the dressing and refrigerate, covered, until ready to use.

For the Potatoes

1Preheat the oven to 400°F. Pierce the tops of the potatoes several times with a knife.

2Roast the potatoes until the centers are tender when pierced with a fork, approximately 70 to 90 minutes.

3Remove from the oven and cool the potatoes for 10 minutes.

4Cut a thin slice from the top of each potato. With a small spoon, scrape the centers into a large mixing bowl, being careful to not tear the “bowl” of the potato.

5Combine the potato flesh, butter, chives, salt, and pepper to taste in a bowl until incorporated. Gently fold in the chopped asparagus.

6Refill each of the potato shells with the mixture and wrap each one in aluminum foil.

On the Grill

1Prepare the grill to medium heat. Place the foil-wrapped potatoes on a hot area of the rack, away from direct flame, approximately 5 minutes before grilling the lamb.

2Place the rib chops on direct medium heat and grill for about 2 minutes per side. Remove foil from the chops.

To Assemble

1 Remove the potatoes from the foil and “fluff” them with a gentle squeeze. Serve two rib chops with a scoop of yogurt dipping sauce and garnish each plate with the figs.

Recipe provided by the American Lamb Board

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