Recipe Information
  • Grilled Herb Crusted Lamb Chops with Scalloped Potatoes
  • Santa Clara
  • 6

Lamb chops can come in a variety of cuts, such as rib eye, loin (sometimes called T-bones), shoulder and leg. We love them all for their different flavor profile and tenderness. If you prefer one over the other, feel free to substitute. If you would rather fire up the outdoor grill, don’t let us stop you.

Ingredients
  • Lamb
  • 2 large garlic cloves, crushed
  • 1 tbsp fresh rosemary leaves
  • 1 tsp fresh thyme leaves
  • pinch cayenne pepper
  • coarse sea salt
  • 2 tbsp extra-virgin olive oil
  • 6 rib-eye lamb chops, about 3/4-inch thick
  • Scalloped Potatoes
  • 2 lbs. Yukon gold potatoes
  • 1 1/2 cups coarsely grated Gruyere cheese (about 6 oz)
  • 1 cup milk, heated just to boiling
  • 1 cup heavy cream, heated just to boiling
  • freshly grated nutmeg
  • salt and pepper, to taste
Directions

Preparation Time: 5 minutes plus 1 hour, 20 minutes inactive
Cooking Time: 5 minutes

Lamb Chops

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Scalloped Potatoes

Preheat oven to 400°F and butter a 3-quart gratin or shallow baking dish. Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and cook 4 minutes. Drain potatoes well in a colander.

In gratin or baking dish arrange potatoes, overlapping them, in 3 layers, sprinkling first 2 layers each with 1/2 cup Gruyere and salt and peppers to taste.

Heat milk, cream and nutmeg in a small bowl. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining 1/2 cup cheese and bake 30 minutes, or until top is golden and potatoes are tender.