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

Food Network Canada
YIELDS
4 servings
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Ingredients

Grilled Mini Lamb Chops

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

Little Potatoes

1
lb(s) 1 pound assorted coloured mini potatoes
2
bulb sweet butter
coarse salt, as needed

Lima Beans

1
cup lima beans
1
Tbsp sweet butter
coarse salt, as needed

Lamb Sausage Sauce

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
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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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