Cinnamon-Rubbed Grilled Lamb Chops with Mashed Sweet Potatoes
Recipe Summary
This dish is full of unexpected pops of flavor, from the cinnamon in the lamb chop rub to the bright red wine and basil vinaigrette enriched with the lamb's cooking juices.
- Main Dish
Servings: 4
Directions
1. Preheat a grill, grill pan, or broiler to medium-high heat.
2. Prick the skin of the sweet potatoes with a fork. Place potatoes in a microwaveable dish. Cover and microwave on high about 13 minutes or until potatoes are completely tender, turning the dish once halfway
through cooking.
3. Meanwhile, in a medium bowl combine the garlic, 2 tablespoons of the olive oil, the 1 tablespoon salt, 1teaspoon ground cinnamon, and the 1 tablespoon black pepper. Working with a few chops at a time, toss
the lamb in the rub until well coated.
4. Grill chops for 3 1/2 to 4 minutes per side for medium rare (145º F) to medium (160º F).
5. While chops are grilling, in a small bowl whisk vinegar into the remaining 4 tablespoons olive oil to makea vinaigrette. Stir in chopped basil. Season to taste with salt and pepper. Set aside.
6. When sweet potatoes are done cooking, split each potato down the center. Scoop the flesh into the bowl of a food processor. Puree until smooth. Season to taste with salt and pepper.
7. When chops are done grilling, stir any cooking juices from the lamb into the vinaigrette. Divide sweet
potatoes among 4 dinner plates. Place two chops on each bed of mashed sweet potatoes.
8. Drizzle vinaigrette over lamb and potatoes. Garnish with whole basil leaves. Makes 4 servings.
2. Prick the skin of the sweet potatoes with a fork. Place potatoes in a microwaveable dish. Cover and microwave on high about 13 minutes or until potatoes are completely tender, turning the dish once halfway
through cooking.
3. Meanwhile, in a medium bowl combine the garlic, 2 tablespoons of the olive oil, the 1 tablespoon salt, 1teaspoon ground cinnamon, and the 1 tablespoon black pepper. Working with a few chops at a time, toss
the lamb in the rub until well coated.
4. Grill chops for 3 1/2 to 4 minutes per side for medium rare (145º F) to medium (160º F).
5. While chops are grilling, in a small bowl whisk vinegar into the remaining 4 tablespoons olive oil to makea vinaigrette. Stir in chopped basil. Season to taste with salt and pepper. Set aside.
6. When sweet potatoes are done cooking, split each potato down the center. Scoop the flesh into the bowl of a food processor. Puree until smooth. Season to taste with salt and pepper.
7. When chops are done grilling, stir any cooking juices from the lamb into the vinaigrette. Divide sweet
potatoes among 4 dinner plates. Place two chops on each bed of mashed sweet potatoes.
8. Drizzle vinaigrette over lamb and potatoes. Garnish with whole basil leaves. Makes 4 servings.
Ingredients
3 large sweet potatoes, scrubbed
5 cloves garlic, finely chopped
6 tablespoon extra-virgin olive oil
1 tablespoon Morton® Coarse Kosher salt
1 teaspoon ground cinnamon
1 tablespoon freshly ground black pepper
8 single-chop lamb chops
3 teaspoons red wine vinegar
3 tablespoons chopped fresh basil,
plus whole leaves for garnish
5 cloves garlic, finely chopped
6 tablespoon extra-virgin olive oil
1 tablespoon Morton® Coarse Kosher salt
1 teaspoon ground cinnamon
1 tablespoon freshly ground black pepper
8 single-chop lamb chops
3 teaspoons red wine vinegar
3 tablespoons chopped fresh basil,
plus whole leaves for garnish
You may also like:
Morton® Coarse Kosher Salt
Available Sizes:
- 1 lb. box
- 1 lb. canister
- 3 lb. box
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