Grilled American Lamb Lollipops with Twice-Baked Colorado Russet Potatoes and Fresh California Figs

    

June 27, 2016

This recipe comes from Lachlan MacKinnon-Patterson of Frasca Food & Wine in Boulder, Colorado. Chef Patterson combines the classic Colorado ingredients of lamb and potatoes with fresh figs and asparagus for a satisfying meal.

  • Prep: 30 mins
  • Cook: 2 hrs
  • Yields: 4-6 servings

Ingredients

For the Lamb

2 racks American Lamb, trimmed of excess fat, frenched (about 2 pounds)

3 tbsp vegetable oil

1 tbsp chopped fresh rosemary

Salt and cracked pepper, to taste

Twice-Baked Colorado Russet Potatoes (recipe follows)

For Yogurt Dipping Sauce

1 cup plain yogurt

¼ cup fresh mint, chopped

For the Figs

1 tbsp lemon juice

2 tbsp tablespoons extra-virgin olive oil

1 tbsp chopped parsley

12 fresh California figs, quartered lengthwise

Twice-Baked Colorado Russet Potatoes

4-6 large (10 to 12 ounces each) Colorado Russet baking potatoes

¼ cup unsalted butter, softened

1 tbsp minced fresh chives

Salt and pepper, to taste

1 cup asparagus, steamed and chopped

Directions

Recipe provided by the American Lamb Board

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