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Rosemary-Dijon Grilled Lamb Chops and Smashed Potatoes

Yields1 Serving

 2 lbs potatoes, peeled and quartered
 6 cloves garlic
 3 tablespoons extra-virgin olive oil
 1 teaspoon pepper
 ¾ teaspoons salt
 ¼ cup chopped fresh chives
 2 tablespoons finely chopped fresh rosemary
 1 tablespoon Dijon mustard
 8 lamb chops (approximately 1-1/4 lb/565 g total)

In saucepan of boiling salted water, cook potatoes and 4 of the garlic cloves until potatoes are tender, about 15 minutes. Reserving ½ cup of the cooking liquid, drain; transfer potatoes and garlic to large bowl.


Add reserved cooking liquid, oil and half each of the pepper and salt; smash with potato masher until smooth with a few chunks remaining. Stir in chives. Keep warm.


Mince remaining garlic. Combine garlic, rosemary, mustard, and remaining pepper and salt. Rub all over chops. Place on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 8 minutes for medium-rare. Serve with potatoes and Château des Charmes 2016 Pinot Noir, Estate Grown & Bottled.