Michael is not always an adventurous eater. His favorite foods are hamburgers and any kind of carb, he only likes pasta with red sauce and don't even try to put a vegetable on his plate! Many times I see a recipe that sounds really good to me and when I show him, I get the face a 5 year old kid makes when brussel sprouts are put in front of them! So, I decided that every week Michael is going to go through one of the more than 40 cookbooks we have but never use and pick out a recipe.
Last night was Michael's first pick. He chose Rosemary Lamb Chops with grill-roasted potatoes from Weber's Real Grilling Cookbook. It was delicious! Below are the instructions and step-by-step photo instructions.
Ingredients:
4 loin lamb chops about 4 ounces each
6 new potatoes about 1 1/2 inches in diameter, washed and quartered
1 tblsp chopped garlic
1 tsp kosher salt
1 tblsp finely chopped rosemary
2 tsp finely chopped thyme
1 tsp black pepper
Extra virgin olive oil
Serves 2
Make the seasoning. Chop fresh spices and add garlic, salt, and pepper. Drizzle potatoes with 2 tablespoons of olive oil and mix with half of the seasoning and mix. Brush both sides of lamb chops with olive oil and rub with remaining seasoning mix. You can cook immediately or let them marinate for a while.
Marinated potatoes and lamp chops ready to grill
Grill the potatoes over direct medium heat until tender, 10 to 15 minutes, turning occasionally.
After the potatoes have been cooking for 5 minutes, add the lamb chops to the grill. Grill the lamb for 5 minutes on each side for medium.
Enjoy!
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