Mediterranean Herb-Crusted Grilled Lamb with Rosemary Potatoes

Instructions

1. 1

   Preheat grill to medium-high heat (about 400°F). While heating, toss potato cubes with 3 tablespoons olive oil, half the minced garlic, 1 teaspoon chopped rosemary, salt, and pepper in a large bowl.

   Tip: Pat potatoes dry before tossing to help them crisp up on the grill.

2. 2

   Place potato mixture in a grill basket or aluminum foil packet with holes poked through. Grill for 20-25 minutes, stirring occasionally, until golden and fork-tender.

3. 3

   While potatoes cook, prepare the lamb herb crust by combining remaining 3 tablespoons olive oil, Dijon mustard, lemon zest, remaining garlic, chopped rosemary, thyme leaves, red pepper flakes, and half the parsley in a small bowl.

4. 4

   Pat lamb chops dry and generously coat both sides with the herb mixture. Season with remaining salt and pepper, then let rest for 10 minutes to absorb flavors.

5. 5

   Once potatoes are nearly done, place lamb chops directly on grill grates. Grill for 4-5 minutes per side for medium-rare, depending on thickness. Avoid moving chops too early to achieve a nice crust.

6. 6

   Transfer lamb to a plate and drizzle with fresh lemon juice. Let rest for 3-4 minutes to retain juices.

7. 7

   Arrange grilled potatoes and lamb chops on serving plates. Garnish with remaining fresh parsley and a light sprinkle of fleur de sel if desired.

8. 8

   Serve immediately while lamb and potatoes are still warm, with extra lemon wedges on the side.