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Crispy Potato Croutons with Grilled Marinated Lamb Chops
Recipe courtesy of John Gilbert, Chef, San Francisco, California
Yield: 6 servings
Ingredients
Lamb Chops:
- 12 lamb chops, cut 1 1/4 inches thick
- 3 T olive oil
- 1 t chopped thyme
- 1 T minced garlic
- Salt and pepper to taste Potatoes:
- 2 medium globe eggplant, cut into 1-inch-thick slices
- 1 medium red onion, cut into 1/2-inch wedges
- 3 T balsamic vinegar
- 1 T olive oil, plus additional for frying
- Salt and pepper to taste
- 1/2 pint cherry tomatoes
- 1 T roasted garlic paste
- 3 Idaho Potatoes (90/80 count) Garnish:
- Rosemary oil, drizzle
- Balsamic vinegar, drizzle
- 12 chives
Directions
- Toss lamb chops with 3 T olive oil, thyme, garlic and salt & pepper. Let marinate for 2-4 hours.
- In bowl, toss eggplant, red onions, balsamic vinegar, 1 T olive oil, salt and pepper. Spread in single layer on sheet tray; roast at 400ºF until dark golden brown and tender. Remove and cool to room temperature.
- Chop vegetables into 1-inch cubes and toss in bowl with cherry tomatoes and roasted garlic paste. Add salt and pepper to taste. Set aside at room temperature.
- While grilling lamb chops, peel and cube potatoes (do not soak in water). Heat 1/4-inch covering of olive oil in a skillet and cook the Idaho Potatoes in skillet for approx. 5 minutes, tossing when bottoms are crisp and golden brown. Remove when all are tender, yet crisp, golden brown all around. Drain on paper towel. Season with salt and pepper.
- For each portion: place eggplant salad in center of plate with 2 lamb chops centered on top. Place potatoes around the salad and chops. Drizzle rosemary oil and balsamic vinegar on top of the potatoes. Garnish dish with chive sticks.
Estimated Nutritional Analysis per Serving:
639 calories; 29g fat (261 calories from fat); 64g protein; 28g carbohydrate; 192mg cholesterol; 233mg sodium
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