Saturday, April 4, 2009

Saturday Night on the Grill...Lamb Chops with Red Potatoes and Sour Cream

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Lambs chops are one of my favorite meals and when we play "What would you have for your Last Supper?" this is one of the top candidates on my list! With mint jelly, of course. I picked up 4 yesterday at Milam's on sale for $8.99/lbs.


4 loin lamb chops
Olive oil
Rosemary sprigs
Dijon mustard
Worcestershire Sauce
Sea Salt
Black Pepper

Rub the mustard on first so that the Rosemary adheres to the chops. Add a few drops of Worcestershire Sauce, sea salt, pepper and rosemary. Drizzle with olive oil and marinade for at least 1/2 hour.

Light your grill and when its very hot, cook lamb chops about 5 min on each side for medium rare, depending on thickness. Let rest for about 10 minutes. Don't forget the mint jelly!

Red potatoes with Sour Cream and Parsley

6 Red potatoes
2 TB. unsalted butter
2 TB. sour cream
Sea Salt
Black Pepper
Chopped fresh parsley

While you are lighting the grill and cooking the lamb chops, boil the potatoes in salted water for about 30 minutes. When they are done, drain, cut in 1/2, return to the pan, set in low and add the butter, sour cream, parsley, salt and pepper. Serve.

For a vegetable, I suggest fresh asparagus, which are in season and also on sale. These don't need any embellishment as you already have a butter and sour cream sauce in the potatoes.

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