Grilled American Lamb Cutlets with Red Pepper Jelly and Colorado Potato and Fig Salad – Chef Lachlan – Frasca Food and Wine
“This simple method of preparing leg of lamb has an added bonus—the leftover lamb makes excellent sandwiches on a good, crusty roll. And if you’ve ever been frustrated by potato salad that becomes mashed potatoes, take heart—here’s a salad with an intentionally loose texture, which is very natural to the Russet varietal.”
- 2 pounds Superior Farmsâ„¢ boneless leg of lamb
- 3 tablespoons vegetable oil
- Â¾- cup Red Pepper Jelly (purchased from store or oder oline from www.frascafoodandwine.com)
- 1 pound Colorado Russet potatoes
- 1 cup celery, finely chopped
- Â¼ cup carrots, finely chopped
- Â¼ cup shallots, minced
- Â½ cup dried California Mission figs, chopped
- 2 tablespoons oregano, chopped
- 2 tablespoons chives, chopped
- 1/3 cup mayonnaise
- Â¼ cup lemon juice
In a large pan, cover potatoes with cool water. Bring to a simmer, cooking until fork-tender, about 90 minutes. Peel potatoes while warm and set aside to cool to room temperature. Cut into one-inch cubes. Gently fold in remaining ingredients; Russets will soften to a coarse mashed texture. Cover and refrigerate until ready to serve. This version of potato salad can be served cold or at room temperature.
FOR THE LAMB
In a small sauce pan, warm Red Pepper Jelly to liquefy.
Slice lamb leg in approximately ½-inch thick cutlets and rub with vegetable oil. Season with salt and pepper. Place on hot grill about 2 minutes per side, just searing to achieve a medium rare to medium result. Watch carefully, as natural juices are preserved by not overcooking.
Arrange lamb on serving plate alongside potatoes. Drizzle meat and plate with Red Pepper Jelly.