Serves 6

INGREDIENTS

For Lamb

1 lamb rack, frenched
4 tbsp sea salt
3 tbsp olive oil
Fresh black pepper to taste

For Fingerling Lyonnaise

2 C fingerling potatoes, blanched
3 tbsp smoked bacon, 1" slices
3 tbsp Kosher salt
3 each pearl onions, sliced
1 tbsp fresh rosemary
Salt to taste
Fresh black pepper to taste

METHOD

Colorado Lamb Chops

Ask your local butcher for a cleaned frenched lamb rack.
Season the lamb rack with sea salt and fresh black pepper.
Coat the lamb with olive oil and place the lamb on a hot grill. Presentation side down.
Grill the lamb to medium rare (about 3 -4 minutes on each side). Remove the lamb from the grill and let it rest on the side.

Fingerling Lyonnaise Potatoes

  • Add the fingerling potatoes in a medium pot and cover them with cold water. Add Kosher salt to the water.
  • Bring the potatoes up to a boil. Cook the potatoes until tender.
  • Once the potatoes are tender strain them from the water and let them cool on a sheet pan at room temperature.
  • Cut the potatoes in half length wise.
  • In a large sauté pan, cook the bacon until crisp.
  • Remove the bacon from the pan (reserve on the side).
  • In the same pan heat, the bacon fat and place the potatoes in the pan. Cook the potatoes until they are golden brown and crisp.
  • Add the sliced pearl onions. Cook the onions until they are tender.
  • Add the rosemary and crisp bacon. Cook the potatoes for 2 minutes to infuse the rosemary flavor.


Serve with lamb and potatoes.