mint and cumin-spiced lamb chops with grilled baked potatoes

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Getting depressed about the summer coming to an end? It’s bittersweet for me.  We all know that I love autumn, especially September, but I will miss the long days and warm weather.  I’ll also miss my little brother who heads back to college in upstate NY for his senior year tomorrow! Anyway, don’t despair, there’s still some summer left! And here’s an amazing meal of which all the components can be cooked on the grill while you sit outside and enjoy the last days of August.  Some of you may have seen that I posted a “blog preview” of this meal — I know I made you wait long enough for the recipe (sorry) ! 

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Ingredients

Mint and cumin-spiced lamb chops

  • 2 medium onions, peeled and quartered
  • 2 cups fresh parsley leaves
  • 1 cup fresh mint leaves
  • 1 tbsp. ground cumin
  • 1 tbsp. ground paprika
  • 2 tsp. allspice (shout out to the neighbors who ground us some fresh allspice!)
  • 1 tsp. crushed red pepper
  • Kosher salt
  • 2 lbs. lamb chops
  • Vegetable oil

Grilled baked potatoes with chive butter

  • 1 stick unsalted butter, at room temperature
  • 3/4 cup finely chopped chives
  • 1/2 cup sour cream
  • Kosher salt
  • 1 tsp. freshly ground pepper
  • 4 baking potatoes

Method

For the lamb:

Pulse onions, parsley, mint, cumin, paprika, allspice, and crushed red pepper in a food processor until finely chopped. Season with salt.  Place lamb in a large dish and rub with the spice mixture. Cover and chill for at least 2 hours (you can also marinate overnight).

Prepare grill for medium-high heat and oil the grate. Grill lamb to desired doneness and let rest five minutes before serving.

For the potatoes:

In a small bowl, mix the butter, chives, sour cream, salt and pepper until smooth. Refrigerate until firm, about 1 hour. 

Slice a raw potato cross-wise at 1/3-inch intervals, cutting down but not all the way through. Add chive butter to each slice. Wrap each potato in aluminum foil. Set the potatoes on the grill over low heat and cook until tender, about 45-50 minutes, turning occasionally. Garnish with more sour cream and chives.

How I eat it: with sautéed green beans on the side and a glass of cabernet

Lamb adapted from Bon Appetit; Potatoes adapted from Food & Wine

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