Rosemary Lamb Chops with Grill Roasted Potatoes

May 18, 2010 by andrea | Filed under Grilling/BBQ, Lamb, Main Dish, Potatoes, Quick Cooking, Recipes.

For Mother’s Day, I made my sweet Mom grilled lamb (one of her favorites). She was thrilled when I told her what we were having for dinner! This meal was incredibly easy and really, really good!

For the grilled potatoes, I used large red potatoes, cut them in half, then parboiled them for about 10 minutes on the stove. After I let the water evaporate off the potatoes, I drizzled them with olive oil and tossed them with the herb mixture (as stated in the recipe). I then finished the potatoes on the grill.

I bought the lamb chops at Costco (you just can’t beat the price!). Some people don’t like lamb because it can taste gamey. These chops, however, were delicious: tender, flavorful and perfectly cooked (if I do say so myself)! I served the lamb chops with grilled asparagus and the grilled red potatoes. Everyone loved the meal…especially Mom. 

Rosemary Lamb Chops with Grill-Roasted Potatoes
-recipe from Weber’s Real Grilling™ by Jamie Purviance

Makes 4 servings.

Seasoning
1       tablespoon finely chopped garlic
1       teaspoon kosher salt
1       tablespoon finely chopped fresh rosemary
2       teaspoons finely chopped fresh thyme
3/4    teaspoon freshly ground black pepper
 
2       pounds new potatoes, about 1-1/2 inches in diameter, washed and quartered
         Extra virgin olive oil
8       loin lamb chops, each about 4 ounces and 1-1/4 inches thick, trimmed of excess fat

1. Roughly chop the garlic, and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. Add the remaining seasoning ingredients and chop them together.

2. Place the cut potatoes in a medium bowl. Drizzle 2 tablespoons of oil over the top and add about half of the seasoning mixture. Stir the potatoes to evenly coat them. Grill the potatoes over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until tender, 10 to 15 minutes, turning occasionally. Keep the potatoes warm while you grill the lamb.

3. Lightly brush or spray the chops on both sides with oil. Spread the remaining half of the seasoning mixture on both sides of the lamb chops. Grill the lamb chops over direct medium heat, with the lid closed as much as possible, until cooked to desired doneness, 9 to 11 minutes for medium rare, turning once. Serve warm with the potatoes.

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10 Responses to “Rosemary Lamb Chops with Grill Roasted Potatoes”

  1. what a coincidence! I just posted a marinated lamb chops recipe that I made for my parents 🙂

  2. Magdalena says:

    Hello; this is a favorite dish of my French husband, and I like it, too. Good quality lamb does not need complicated recipes; have a good day!

  3. This looks delicious. I’m sure the lamb has such a beautiful flavor when you prepare it so simply!

  4. Nikki says:

    Thanks for stopping by a leaving a comment. I bookmarked your site. Your recipes look delicious. Have a great day.

  5. I never even think to prepare lamb, but you have tempted me. I bet my husband would really enjoy it. Thanks, too, for the tip about parboiling the potatoes. I’m sure the potatoes were great that way. We love to grill, and we have 2 huge rosemary bushes that would be wonderful to use here. Thanks!

  6. I have never had lamb chops. At least I’ve never cooked them myself. I so should as I see so many good recipes. Nice picture, this looks good! Thanks!

  7. This looks so yummy! I need to make these for my grandpa! Thanks for linking to Tuesday Tastes! Polls just opened for the People’s Choice Award! Stop by and and vote when you get a chance -just click on your fav recipe!

    Happy Day,
    Jasey @ Crazy Daisy

    http://crazyjayzplace.blogspot.com/2010/05/tuesday-tastes-8.html

  8. […] Rosemary Lamb Chops with Grill Roasted Potatoes […]

  9. Amy says:

    This looks delicious. I’m sure the lamb has such a beautiful flavor when you prepare it so simply!

  10. Easter Menu says:

    […] Menu: Rosemary Lamb Chops with Grill Roasted Potatoes Roasted Asparagus with Parmesan Sour Cream and Lemon Pound […]