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ingredients
method
ingredients

Grilled Lamb Chops with Warm Potato and Corn Salad

  • For the Lamb Chops
  • 8 Lamb Chops (Frenched)
  • 1 tablespoon Chipotle Powder
  • 1 tablespoon Garlic Powder
  • 2 teaspoons Cumin
  • 2 cloves Garlic (smashed)
  • 1 teaspoon Kosher Salt
  • 1/4 cup Olive Oil (plus more to oil grill)
  • 1/2 teaspoon Freshly Ground Pepper
  • For the Warm Potato Corn Salad
  • 2 pound Baby Yukon Gold Potatoes (halved)
  • 4 Ears Corn
  • Kosher Salt and Freshly Ground Pepper
  • 1 Clove Garlic (smashed)
  • 1 bunch Thyme
  • 1/4 cup Walnuts (toasted and coarsely chopped)
  • 1 bunch Scallions (sliced)
  • 1/4 cup Freshly Chopped Parsley
  • 1/4 cup Golden Raisins
  • 1/3 cup Olive Oil (plus more to drizzle on potatoes and corn)
  • 3 tablespoons Red Wine Vinegar
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Honey
step-by-step directions
step-by-step directions
  • Combine the Spices, Garlic, and Oil. Mix thoroughly and coat the Lamb Chops in this mixture. Marinate for at least 6 hours and up to overnight.
  • Preheat a grill or grill pan to medium-high heat.
  • Grill the Lamb Chops for 2 to 3 minutes per side. Rest for 5 minutes before serving. Serve with the Warm Potato and Corn Salad.
  • To Prepare the Potato and Corn Salad:
  • Drizzle the Corn with Olive Oil, Salt, and Freshly Ground Pepper. Grill for 3 to 4 minutes per side, until lightly charred. Cut the kernels off of the cob.
  • Place the Potatoes, a drizzle of Olive Oil, a smashed Clove of Garlic, a pinch of Salt, Freshly Ground Pepper and the Thyme on a double layer of foil, and seal up in a packet. Place on the grill and cook until Potatoes are fork tender, about 30 minutes.
  • In a large bowl, whisk together the Olive Oil, Red Wine Vinegar, Mustard, and Honey with a pinch of Salt and Freshly Ground Pepper. Add the Corn, Potatoes, Walnuts, Scallions, Parsley, and Golden Raisins. Toss everything to coat and serve warm.

Watch how its made

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Grilled Lamb Chops with Warm Potato and Corn Salad

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