Pour Capsican relish in a pan and add the chopped garlic, chopped parsley and balsamic vinegar. Stir well. Add the lamb chops and let them marinate for 1/2 an hour. Grill the lamp chops. When one side is done, flip over and add marinade to the top side to create a crusty coating.
Preheat the oven to 350 degrees F. Slice the new potatoes and let them soak in water for 10 minutes. Remove them from the water, pat dry and dice. In a baking pan, mix the diced potatoes with olive oil, butter and cracked pepper and bake for 10 to 15 minutes.
Saute the diced onion in a pan. Deglaze the onion by adding 2 to 3 cups of red wine and reduce on the stove for 10 to 15 minutes. Remove from the heat and blend sauce with an electric whisk.
Slice the cucumbers and tomatoes. Arrange them on the plate and top with a lamp chop drizzled with the onion glaze. Serve the baked potatoes on the side.
Recipe courtesy of John Lanzasame