Grilled American Lamb Cutlets with Red Pepper Jelly and Colorado Potato and Fig Salad

Recipe provided by | Recipe from Lachlan MacKinnon-Patterson, Frasca Food & Wine (Boulder, Colorado)
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2 pounds boneless leg of American Lamb
3 tablespoons vegetable oil
Kosher salt and fresh ground pepper, to taste
3/4 cup Red Pepper Jelly

Colorado Potato and Fig Salad

1 pound Colorado Russet potatoes
1 cup finely chopped celery
1/4 cup finely chopped carrots
1/4 cup minced shallots
1/2 cup chopped dried California mission figs
2 tablespoons chopped oregano
2 tablespoons chopped chives
1/3 cup mayonnaise
1/2 cup Dijon mustard
1/4 cup lemon juice



Slice lamb leg in approximately 1/2-inch-thick cutlets; rub with vegetable oil. Season with salt and pepper. Place on hot grill about 2 minutes per side or until medium-rare to medium. Do not overcook.

In a small sauce pan, warm Red Pepper Jelly to liquefy.

Colorado Potato and Fig Salad

In a large pan, cover potatoes with cool water. Bring to a simmer; cook until fork-tender, about 90 minutes. Peel potatoes while warm and set aside to cool to room temperature. Cut into one-inch cubes. Gently fold in celery, carrots, shallots, figs, oregano, chives, mayonnaise, mustard and lemon juice; Russets will soften to a coarse mashed texture. Cover and refrigerate until ready to serve.

Arrange lamb on serving plate with Colorado Potato and Fig Salad. Drizzle meat and plate with Red Pepper Jelly.