Lamb chops with tomato mint relish and rosemary potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Balsamic vinegar |
| 3 | tablespoons | Olive oil |
| 4 | Cloves garlic; coarsely chopped | |
| 6 | Sprigs fresh thyme | |
| 8 | Baby lamb chops | |
| 1 | tablespoon | Olive oil |
| 1 | small | Red onion |
| 2 | Cloves garlic; finely chopped | |
| 2 | Red tomatoes; coarsely chopped | |
| 2 | Yellow tomatoes; coarsely chopped | |
| 2 | tablespoons | Lime juice |
| ¼ | cup | Fresh mint; coarsely chopped |
| Salt and freshly ground pepper; to taste | ||
| 5 | larges | Baking potatoes; peeled and cut into |
| ; 1/2 in. cubes | ||
| 3 | tablespoons | Olive oil |
| 3 | Cloves garlic; finely chopped | |
| 2 | tablespoons | Fresh rosemary; coarsely chopped |
| Salt and freshly ground pepper; to taste | ||
Directions
INGREDIENTS FOR LAMB CHOPS
INGREDIENTS FOR TOMATO MINT
INGREDIENTS FOR ROSEMARY POT
How to Prepare the Lamb Chops:
1. Combine the vinegar, oil, garlic in a medium shallow baking dish.
2. Add the lamb chops and turn to coat both sides. Add the thyme, cover and marinate at least 1 hour and up to 8 hours.
3. Heat the grill pan and grill 3 to 4 minutes on each side or until done to your liking.
How to Prepare the Tomato Mint Relish: 1. Heat the olive oil in medium saut‚ pan over medium heat. Add the onion and garlic, and cook until translucent.
2. Add the tomatoes and lime juice, and cook until just warmed through.
3. Add the fresh mint and season to taste with salt and pepper.
4. Spoon over the chops.
How to Prepare the Rosemary Potatoes: 1. Preheat the oven to 357 degrees F.
2. Toss the potatoes in a medium baking dish with the olive oil, garlic, rosemary, and salt and pepper to taste.
3. Bake in the oven, uncovered, for 30-35 minutes, shaking the dish occasionally, or until tender.
© 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster br Barb at PK Converted by MM_Buster v2.0l.