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 Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
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
1 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
46 large (10 to 12 ounces each) Colorado Russet baking potatoes
1 cup unsalted butter, softened
1 tbsp minced fresh chives
Salt and pepper, to taste
1 cup asparagus, steamed and chopped
1For the lamb: Cut the rack into chops with one bone per chop. Place each chop between two sheets of plastic wrap. Using the heel of your hand or a wooden mallet, gently pound each chop until it is approximately doubled in size. Rub 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. Allow the lamb to sit, covered, at room temperature for approximately 30 minutes prior to grilling.
2For the yogurt sauce: Combine 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.
3For the figs: Combine the lemon juice, olive oil, and parsley in a small bowl. Cover the figs with the dressing and refrigerate, covered, until ready to use.
4For potatoes: Preheat the oven to 400°F. Pierce the tops of the potatoes several times with a knife. Roast the potatoes until the centers are tender when pierced with a fork, approximately 70 to 90 minutes. Remove from the oven and cool the potatoes for 10 minutes. Cut 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. Combine the potato flesh, butter, chives, salt, and pepper to taste in a bowl until incorporated. Gently fold in the chopped asparagus. Refill each of the potato shells with the mixture and wrap each one in aluminum foil.
5Prepare 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. Place the rib chops on direct medium heat and grill for about 2 minutes per side. Remove foil from the chops.
6To assemble: 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
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
1 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
46 large (10 to 12 ounces each) Colorado Russet baking potatoes
1 cup unsalted butter, softened
1 tbsp minced fresh chives
Salt and pepper, to taste
1 cup asparagus, steamed and chopped
Directions
1For the lamb: Cut the rack into chops with one bone per chop. Place each chop between two sheets of plastic wrap. Using the heel of your hand or a wooden mallet, gently pound each chop until it is approximately doubled in size. Rub 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. Allow the lamb to sit, covered, at room temperature for approximately 30 minutes prior to grilling.
2For the yogurt sauce: Combine 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.
3For the figs: Combine the lemon juice, olive oil, and parsley in a small bowl. Cover the figs with the dressing and refrigerate, covered, until ready to use.
4For potatoes: Preheat the oven to 400°F. Pierce the tops of the potatoes several times with a knife. Roast the potatoes until the centers are tender when pierced with a fork, approximately 70 to 90 minutes. Remove from the oven and cool the potatoes for 10 minutes. Cut 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. Combine the potato flesh, butter, chives, salt, and pepper to taste in a bowl until incorporated. Gently fold in the chopped asparagus. Refill each of the potato shells with the mixture and wrap each one in aluminum foil.
5Prepare 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. Place the rib chops on direct medium heat and grill for about 2 minutes per side. Remove foil from the chops.
6To assemble: 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.
Grilled American Lamb Lollipops with Twice-Baked Colorado Russet Potatoes and Fresh California Figs
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