Grilled Lamb Chops with Fingerling Potatoes and a Chopped Salad
Ingredients
- 6 Lamb Loin Chops I used "Never Any! Lamb Loin Chops" from Aldi.
- 1/3 cup Mediterranean or Greek Salad Dressing
- 2 TB Fresh mint chopped
- 1 pound Golden fingerling potatoes
- 2 TB olive oil
- pinch Kosher flaked salt
- 2 tsp Italian or Mediterranean salt free herb blend
- 1 small head Romaine Lettuce
- 1 medium Tomato diced
- 1 Cucumber diced
- 1 small Carrot shaved
- 1/4 cup Crumbled feta cheese
Instructions
- Pour salad dressing over the chops, turning to coat. Refrigerate for 30 minutes or up to 2 hours.
- While meat is marinating, prepare potatoes - place them in an oven safe dish, drizzle with olive oil, salt and seasoning blend. Toss to coat then place them into a preheated 400°F oven to roast for 25 minutes. Toss halfway through cooking.
- Prepare the salad while the potatoes roast. Wash and dry all the veggies. Chop the romaine lettuce, add the diced tomato, shaved carrot, and cucumber. Toss and garnish with feta crumbles. Refrigerate until ready to serve. Add the salad dressing of your choice when you're ready to eat.
- Heat your grill to high setting. While grill heats, remove from the refrigerator, toss around in the marinade, and allow to set at room temperature for 20 minutes. Grill the chops on the hot grill (discard the marinade). Cook for 3-4 minutes per side or until cooked to desired doneness (internal temperature for rare is 120°F, medium rare is 125°F, medium is 130°F).
- Serve lamb chops with roasted potatoes, and the salad. Garnish with extra mint if you have it. Fresh naan or pita bread, with some hummus, is a nice edition too.