Recipe from Lachlan MacKinnon-Patterson, Frasca Food & Wine (Boulder, Colorado)
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins
2 boneless leg of American Lamb
3 tbsp vegetable oil
Kosher salt and fresh ground pepper, to taste
0.75 cup Red Pepper Jelly
Colorado Potato and Fig Salad
1 lb Colorado Russet potatoes
1 cup finely chopped celery
0.25 cup finely chopped carrots
0.25 cup minced shallots
0.50 cup chopped dried California mission figs
2 tbsp chopped oregano
2 tbsp chopped chives
0.33 cup mayonnaise
0.50 cup Dijon mustard
0.25 cup lemon juice
1Slice lamb leg in approximately 1/2-inch-thick cutlets; rub with vegetable oil. Season with salt and pepper. Place on hot grill about 2 minutes per side or until medium-rare to medium. Do not overcook.
2In a small sauce pan, warm Red Pepper Jelly to liquefy.
3In a large pan, cover potatoes with cool water. Bring to a simmer; cook until fork-tender, about 90 minutes. Peel potatoes while warm and set aside to cool to room temperature. Cut into one-inch cubes. Gently fold in celery, carrots, shallots, figs, oregano, chives, mayonnaise, mustard and lemon juice; Russets will soften to a coarse mashed texture. Cover and refrigerate until ready to serve.
4Arrange lamb on serving plate with Colorado Potato and Fig Salad. Drizzle meat and plate with Red Pepper Jelly.
Recipe provided by the American Lamb Board
Ingredients
2 boneless leg of American Lamb
3 tbsp vegetable oil
Kosher salt and fresh ground pepper, to taste
0.75 cup Red Pepper Jelly
Colorado Potato and Fig Salad
1 lb Colorado Russet potatoes
1 cup finely chopped celery
0.25 cup finely chopped carrots
0.25 cup minced shallots
0.50 cup chopped dried California mission figs
2 tbsp chopped oregano
2 tbsp chopped chives
0.33 cup mayonnaise
0.50 cup Dijon mustard
0.25 cup lemon juice
Directions
1Slice lamb leg in approximately 1/2-inch-thick cutlets; rub with vegetable oil. Season with salt and pepper. Place on hot grill about 2 minutes per side or until medium-rare to medium. Do not overcook.
2In a small sauce pan, warm Red Pepper Jelly to liquefy.
3In a large pan, cover potatoes with cool water. Bring to a simmer; cook until fork-tender, about 90 minutes. Peel potatoes while warm and set aside to cool to room temperature. Cut into one-inch cubes. Gently fold in celery, carrots, shallots, figs, oregano, chives, mayonnaise, mustard and lemon juice; Russets will soften to a coarse mashed texture. Cover and refrigerate until ready to serve.
4Arrange lamb on serving plate with Colorado Potato and Fig Salad. Drizzle meat and plate with Red Pepper Jelly.
Grilled American Lamb Cutlets with Red Pepper Jelly and Colorado Potato and Fig Salad
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