Grilled Lamb Chops With Capsican Relish Topped With An Onion Glaze With Sauteed Potatoes And A Cucumber And Tomato Salad
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
48
Spice
42
Sweetness
61
Sourness
34
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cloves
Garlic (chopped)1 tbsp
Balsamic Vinegar4 tbsps
Butter2 cups
Red Wine1
Cucumber3
TomatoesDirections:
1
Pour Capsican relish in a pan and add the chopped garlic, chopped parsley and balsamic vinegar
2
Stir well
3
Add the lamb chops and let them marinate for 1/2 an hour
4
Grill the lamp chops
5
When one side is done, flip over and add marinade to the top side to create a crusty coating
6
Preheat the oven to 350 degrees F
7
Slice the new potatoes and let them soak in water for 10 minutes
8
Remove them from the water, pat dry and dice
9
In a baking pan, mix the diced potatoes with olive oil, butter and cracked pepper and bake for 10 to 15 minutes
10
Saute the diced onion in a pan
11
Deglaze the onion by adding 2 to 3 cups of red wine and reduce on the stove for 10 to 15 minutes
12
Remove from the heat and blend sauce with an electric whisk
13
Slice the cucumbers and tomatoes
14
Arrange them on the plate and top with a lamp chop drizzled with the onion glaze
15
Serve the baked potatoes on the side