Crispy Potato Croutons with Grilled Marinated Lamb Chops

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Ingredients:

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

Directions:

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.

Related Recipes:

  1. Broiled Lamb Chops
  2. Breaded Rosemary Lamb Chops
  3. Boneless Lamb Loin With Balsamic Garlic Glaze
  4. Braised Lamb Shanks with Vegetables
  5. Butterflied Lamb with Fresh Rosemary

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