Grilled Lamb Chops with Capsican Relish Topped with an Onion Glaze with Sauteed Potatoes and a Cucumber and Tomato Salad

Yield:
6 servings
Ingredients
  • Capsican relish
  • 2 cloves garlic, chopped
  • Bunch parsley, leaves chopped
  • Splash balsamic vinegar
  • 1 package lamb chops
  • 8 new potatoes
  • Olive oil
  • 4 tablespoons butter
  • Cracked pepper
  • 1 onion, diced
  • 2 cups red wine
  • 1 cucumber
  • 3 tomatoes
Directions
  • 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.


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