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Minted Potatoes & Lamb

Minted Potatoes & Lamb

Minted Potatoes & Lamb

Minted Potatoes & Lamb

Mint and lamb are a natural pairing, but with the addition of fresh rosemary this recipe becomes slightly more exotic.  The rosemary brings out the meatiness of the lamb while emphasizing the rustic earthiness of the potatoes.

Ingredients

  • 1 pound New Baby Reds or Fingerling potatoes, scrubbed
  • ½ cup butter, room temperature
  • ½ cup fresh mint, chopped
  • 4 tablespoons fresh rosemary, finely chopped
  • 2 pounds lamb shoulder chops

Instructions

  1. Blend butter & fresh herbs; set aside.
  2. Place potatoes in 4 quart saucepan and fill with water until potatoes are covered completely.
  3. Add 1 teaspoon salt.
  4. Bring to a boil and cook for 12-15 minutes until tender when pricked with a fork.
  5. While the potatoes are boiling, grill or broil the lamb chops.
  6. Drain potatoes and toss with the minted butter.
  7. Place a heaping teaspoonful of mint butter on each lamb chop.

Quick Notes

Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com

Variations

You can use oregano in place of mint for a more subtle flavor.

Time: 45 minutes

Servings: 4

Recipesgluten freemain coursesmediummintsavory
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