Grilled Lamb Chops With Muddled Blackberry Salad and Smashed Potato Chips
Total Steps
10
Ingredients
13
Tools Needed
7
Related Article
http://duodishes.com/2009/04/23/let-them-eat-cake/Ingredients
- 2 pieces lamb shoulder chops (about 1 lb total)
- fresh rosemary
- fresh tarragon
- EVOO (Extra Virgin Olive Oil)
- 1/2 cup white balsamic vinegar
- sea salt and cracked black pepper
- 1 pint fresh blackberries
- 1 small red onion, thinly sliced
- 1 ball burrata cheese
- 1 lemon, juiced
- 1 tablespoon sugar
- arugula
- 15 pieces small white potatoes
Instructions
Step 1
Remove leaves from fresh rosemary and tarragon sprigs.
Step 2
Place lamb shoulder chops, rosemary leaves, tarragon leaves, about 1/2 cup EVOO, 1/4 cup white balsamic vinegar, and some sea salt and cracked black pepper into a large ziplock bag. Seal tightly, removing as much air as possible, and marinate in the fridge.
Step 3
Place about 15 small white potatoes into a pan of salted water and bring to a boil over high heat. Cook until easily pierced with a fork.
Step 4
Preheat the grill.
Step 5
Lay the two lamb chops on the preheated grill. Douse with the remaining marinade left in the bag, close the lid, and grill.
Step 6
Once cooked, transfer the potatoes onto a cookie sheet with some EVOO.
Step 7
Using a fork, squish the potatoes into rough, flat disks. Drizzle with another little bit of EVOO, stud them with chopped rosemary, sea salt, and cracked pepper. Throw them into a 350 degree oven to toast into crisp chips.
Step 8
Flip the lamb chops at the 8-minute mark. Grill for another 8 minutes.
Step 9
In the kitchen, whisk together 1 cup EVOO, 1/4 cup white balsamic vinegar, the juice of 1 lemon, about 1 tablespoon sugar, sea salt, black pepper, 1/2 of the red onion slices, and 1/2 of the fresh blackberries. Vigorously muddle the berries as you whisk, releasing their juice and flavoring the vinaigrette.
Step 10
Layer burrata cheese over arugula. Douse the whole salad with the dressing and the remaining fruit and onion slices.