pinterest
Print
Fresh Mint and Garlic Marinated Grilled Lamb Loin Chops with Roasted Fingerling Potatoes and Green Beans

Fresh Mint and Garlic Marinated Grilled Lamb Loin Chops with Roasted Fingerling Potatoes and Green Beans

Courtesy of American Lamb Board 4 Servings • 20 Min. Prep Time • 20 Min. Cook Time • 1 Hr. Marinate Time
Ingredients
4 cloves garlic, minced
1 shallot, minced
1/2 bunch parsley leaves, chopped
1/2 bunch mint leaves, chopped
1/2 c. extra-virgin olive oil
2 Tbsp. red wine vinegar
1/2 tsp. kosher salt
1 tsp. black pepper
8 lamb loin chops

For the potatoes:
1/4 c. olive oil, divided
1-1/2 lbs. fingerling potatoes, cut in half lengthwise
4 garlic cloves, crushed
1 tsp. fresh thyme, chopped
1 Tbsp. kosher salt
1 tsp. freshly ground black pepper

For the green beans:
Kosher salt
1/2 lb. green beans, stems removed
1 Tbsp. butter
Freshly ground black pepper

Directions:

1. In a bowl, add the garlic, shallot, herbs, olive oil ,vinegar, salt and pepper. Whisk to combine.

2. Place lamb chops into a bowl and add 3/4 c. of marinade (reserve the remaining marinade for the sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hr.

3. Preheat grill to medium-high heat. Grill the lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 min. Drizzle the chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.

For the potatoes:

1. Place a sheet pan in the oven and preheat to 425°F.

2. In a bowl, combine 1/ 8 c. of olive oil and the remaining ingredients. Toss to coat potatoes.

3. Pour 1/ 8 c. olive oil onto the hot sheet pan and allow to heat for 1 min. Place the potatoes onto the hot sheet pan and roast for 20 min. or until golden brown. Serve immediately .

For the green beans:

1. In a large pot, add 1Tbsp. of salt and 2 quarts of water and bring to a boil. Add green beans and cook until tender, approximately 4 min.

2. Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.

* Recipe and image provided by the American Lamb Board

close