Name: Herb-Marinated Grilled Lamb Chops with Roasted Garlic & Olive Oil Potatoes
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lamb rib chops (about 1.5 lbs); 3 tbsp extra virgin olive oil, divided; 2 garlic cloves, minced; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme, finely chopped; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 lb baby Yukon gold potatoes, halved; 4 garlic cloves, unpeeled; 1/4 cup pitted Kalamata olives, sliced; 1 tbsp lemon juice; Zest of 1 lemon; 2 tbsp fresh mint leaves, roughly chopped

Herb-Marinated Grilled Lamb Chops with Roasted Garlic & Olive Oil Potatoes

miradu

Inspired by the bold, structured red blend from Valle de Guadalupe, this dish brings together the robust flavors of grilled lamb with aromatic herbs and silky roasted potatoes. The herbal marinade echoes the wine's complexity, while roasted garlic and olive oil potatoes offer a luscious counterpoint. A finishing touch of fresh mint and lemon zest adds brightness, making this an ideal pairing for a glass of Mexican red wine. Perfect for a summer evening dinner that celebrates both local California ingredients and Baja wine country flair.

Ingredients

Instructions

In a bowl, mix 2 tbsp olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub mixture over lamb chops and marinate at room temperature for 30 minutes (or up to 4 hours in the fridge).
Preheat oven to 425°F (220°C). Toss potatoes and unpeeled garlic cloves with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until golden and tender.
Heat a grill or grill pan over medium-high. Grill lamb chops 3-4 minutes per side for medium-rare, or to desired doneness. Let rest 5 minutes.
While lamb rests, squeeze roasted garlic from skins and mash. Toss roasted potatoes with mashed garlic, Kalamata olives, lemon juice, and lemon zest.
Plate lamb chops over a bed of potatoes. Sprinkle with fresh mint and an extra drizzle of olive oil. Serve immediately.