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

Ingredients

Lamb

4 cloves garlic, minced
1 shallot, minced
1/2 bunch parsley leaves,
chopped
1/2 bunch mint leaves,
chopped
1/2 cup extra virgin olive oil
2 tablespoons red wine
vinegar
1/2 teaspoon kosher salt
1 teaspoon black pepper
8 lamb loin chop

Potatoes

1/4 cup olive oil, divided
1 1/2 pounds fingerling
potatoes, cut in half
lengthwise
4 garlic cloves, crushed
1 teaspoon fresh thyme,
chopped
1 tablespoon kosher salt
1 teaspoon freshly ground
black pepper

Green Beans

Kosher salt
1/2 pound green beans, stems
removed
1 tablespoon butter
Freshly ground black
pepper

Directions

Lamb

In bowl, add garlic, shallot, herbs, olive oil, vinegar, salt and pepper. Whisk to combine. Place lamb chops into a bowl and add 3/4 cup of marinade (reserve remaining marinade for sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.
Preheat grill to medium-high heat.

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

Potatoes

Place a sheet pan in the oven and preheat to 425°F. In a bowl, combine 1/8 cup of olive oil and remaining ingredients. Toss to coat potatoes. Pour 1/8 cup olive oil onto hot sheet pan and allow to heat for 1 minute. Place potatoes onto hot sheet pan and roast for 20 minutes or until golden brown. Serve immediately.

Green Beans

In large pot, add 1 tablespoon salt and 2 quarts water; bring to a boil. Add green beans and cook until tender, approximately 4 minutes. Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.

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SERVINGS: 4

PREP TIME:

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