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Grilled Lamb Chops with Warm Potato and Corn Salad

606 Grilled Lamb Chops with Warm Potato and Corn Salad
Don't miss out on grilling up Daphne's tasty chops for your friends and family!
skill level
Moderate
time
Over 120min
servings
4
cost
$$
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Don't miss out on grilling up Daphne's tasty chops for your friends and family!
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ingredients
  • 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 
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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
    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.
  • 2
    Preheat a grill or grill pan to medium-high heat.
  • 3
    marinated Lamb Chops
    Warm Potato and Corn Salad
    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.
  • 4
    4 Ears Corn
    Olive Oil
    Kosher Salt
    Freshly Ground Pepper
    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.
  • 5
    2 pound Baby Yukon Gold Potatoes (halved)
    Olive Oil
    Kosher Salt and Freshly Ground Pepper
    1 Clove Garlic (smashed)
    1 bunch Thyme
    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.
  • 6
    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
    Kosher Salt and Freshly Ground Pepper
    Corn Kernals
    cooked Potatoes
    1/4 cup Walnuts (toasted and coarsely chopped)
    1 bunch Scallions (sliced)
    1/4 cup Freshly Chopped Parsley
    1/4 cup Golden Raisins
    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.

    Helpful Tips:
    1.The best way to make sure your meat is eco-friendly is using local cuts of meat.
    2. Marinade the lamb for at least six hours in a plastic bag in the fridge.
    3. Don’t flip the chops more than once.

 
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