Grilled Lamb Lollipops with Twice-Baked Colorado Russet Potatoes and Fresh California Figs
Meat-lovers, please your inner child with this lamb-on-a-stick variation.
- Lamb Lollipops2 racks lamb, trimmed of excess fat, frenched (about 2 pounds each)
- 3 Tbs vegetable oil
- 1 Tbs rosemary, chopped
- Salt and cracked pepper, to taste
- Yogurt Dipping Sauce1 cup plain yogurt
- 1/4 cup fresh mint, chopped
- Twice-Baked Colorado Russet Potatoes6 large Colorado russet baking potatoes (10 to 12 ounces each)
- 1/4 cup butter, softened
- 1 Tbs chives, minced
- Salt and pepper, to taste
- 1 cup asparagus, steamed and chopped
- Fresh California Figs1 Tbs lemon juice
- 2 Tbs olive oil
- 1 Tbs chopped parsley
- 12 fresh California figs, quartered lengthwise
- Lamb LollipopsCut the rack into chops with one bone per chop. Place each chop between two sheets of plastic wrap. Using the heel of your hand or a wooden mallet, gently pound each chop until it is approximately doubled in size.
- Rub the rib chops with oil and rosemary, season with salt and cracked pepper, and cover.
- Loosely cover the bones with aluminum foil to prevent them from scorching. Allow lamb to set covered at room temperature, approximately 30 minutes prior to grilling.
- Yogurt Dipping SauceCombine yogurt and mint in a small mixing bowl, cover tightly with plastic wrap, and allow to blend for at least 1 hour in the refrigerator.
- Twice-Baked Colorado Russet PotatoesPierce tops of potatoes several times. Roast at 400°F until center is tender when pierced with a fork, approximately 70 to 90 minutes. Remove from oven; cool potatoes for 10 minutes.
- Cut a thin slice from the top of the potato; with a small spoon, scrape the center into a large mixing bowl, being careful to not tear the “bowl” of the potato.
- Combine the potato flesh, butter, chives, salt and pepper to taste until incorporated. Gently fold in the chopped asparagus.
- Refill each of the potato shells with this mixture and wrap each one in aluminum foil.
- Fresh California FigsCombine lemon juice, olive oil, and parsley. Cover the figs with the dressing and refrigerate, covered.
- Prepare the grill. Place potatoes on a hot area of the rack, away from direct flame, approximately 5 minutes before grilling the lamb.
- Place rib chops on direct medium heat and grill to perfection, about 2 minutes per side. Remove foil.
- Remove potatoes from foil and “fluff” with a gentle squeeze. Serve two rib chops with a scoop of yogurt dipping sauce and garnish each plate with figs.
Calories from Fat 305 (38%)
(53%)Total Fat 34g
(63%)Saturated Fat 13g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Total Carbohydrate 82g
(29%)Dietary Fiber 7g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.