Recipe courtesy of John Lanzasame
Grilled Lamb Chops with Capsican Relish Topped with an Onion Glaze with Sauteed Potatoes and a Cucumber and Tomato Salad
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 778
- Total Fat
- 66
- Saturated Fat
- 14
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 32
- Sodium
- 32
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.