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