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Crispy Potato Croutons with Grilled Marinated Lamb Chops

Lamb Chops:

12 lamb chops, cut 1 1/4 inches thick

3 tablespoon olive oil

1 teaspoon chopped thyme

1 tablespoon 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 tablespoon balsamic vinegar

1 tablespoon olive oil, plus additional for frying

Salt and pepper to taste

1/2 pint cherry tomatoes

1 tablespoon roasted garlic paste

3 Idaho Potatoes (90/80 count)

 

Garnish: Rosemary oil, drizzle Balsamic vinegar, drizzle 12 chives

1. Toss lamb chops with 3 tablespoons olive oil, thyme, garlic and salt and pepper. Let marinate for 2 to 4 hours.
2. In bowl, toss eggplant, red onions, balsamic vinegar, 1 tablespoon 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.
3. 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.
4. 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.
5. 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.

Makes 6 servings.

Approximate nutritional analysis per serving: 639 calories; 29g fat (261 calories from fat); 64g protein; 28g carbohydrate; 192mg cholesterol; 233mg sodium (does not include optional ingredients)

Recipe provided courtesy Idaho Potato Commission. From the Indigo Restaurant, San Francisco, California, compliments of Chef John Gilbert