Name: Grilled Mini Lamb Chops with Little Potatoes, Lima Beans and Lamb Sausage Sauce
Yield: 4 servings
Cuisine: North American
Ingredients: 24 mini lamb chops, frenched; 1 lemon, zest only; 2-3 stems savory; 2-3 cloves garlic, peeled and smashed; 1-2 bay leaves, crushed; ½ cup olive oil; freshly ground black pepper; 1 lb(s) 1 pound assorted coloured mini potatoes; 2 bulb sweet butter; coarse salt, as needed; 1 cup lima beans; 1 Tbsp sweet butter; coarse salt, as needed; 2 Tbsp olive oil; ½ white onion, peeled and minced; 3-4 cloves garlic, peeled and smashed; 4-5 lamb sausages, remove from casing; 2 cup vine ripe roma tomatoes cored and diced; ½ cup white wine; freshly ground black pepper, to taste; coarse salt, to taste

Yields

4 servings

ingredients

Grilled Mini Lamb Chops

mini lamb chops, frenched

lemon, zest only

2-3

stems savory

2-3

cloves garlic, peeled and smashed

1-2

bay leaves, crushed

cup olive oil

freshly ground black pepper

Little Potatoes

lb(s) 1 pound assorted coloured mini potatoes

bulb sweet butter

coarse salt, as needed

Lima Beans

cup lima beans

Tbsp sweet butter

coarse salt, as needed

Lamb Sausage Sauce

Tbsp olive oil

white onion, peeled and minced

3-4

cloves garlic, peeled and smashed

4-5

lamb sausages, remove from casing

cup vine ripe roma tomatoes cored and diced

cup white wine

freshly ground black pepper, to taste

coarse salt, to taste

Ingredient Substitution Guide

directions

Step 1

In a shallow baking dish add lamb chops and cover with remaining

ingredients. Gently toss until evenly coated. Keep covered in the

refrigerator until needed. Pre heat grill.

Step 2

Wipe off excess marinade from lamb chops and transfer to grill.

Cook 2-3 minutes per side. Remove and keep warm.

Step 3

In a small saucepot, bring the potatoes to a boil with enough

water to cover. Cook until potatoes slip off the tip of a knife.

Drain and return to heat. Add butter, season with salt. Remove

from heat, keep warm and reserve.

Step 4

Peel and discard the tough outer skin. In a small sauté pan over

low heat, warm the beans with butter. Remove from heat, season

with salt and keep warm.

Step 5

In a large skillet over medium heat, sauté the onions and garlic

and olive oil until translucent, about 3 minutes. Add sausage and

continue to cook, stirring with a wooden spoon breaking up the

sausage as much as possible.

Step 6

Add the tomatoes and marjoram and

cook until the tomatoes are soft, about 5-7 minutes. Add white

wine and cook until reduced to a thick consistency. Adjust

seasoning with salt and pepper, remove from heat and serve over

cod.

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Grilled Mini Lamb Chops with Little Potatoes, Lima Beans and Lamb Sausage Sauce