Herb Lamb Chops with Mushroom Hash

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Story Published: Oct 27, 2002 at 9:00 PM PST

Story Updated: Mar 31, 2008 at 11:39 AM PST

By Todd Johnson

Ingredients

Herb Lamb Chops with Mushroom Hash - 10/28/2002

12 double cut lamb chops 1/4 cup olive oil
8 minced garlic cloves 6 branches rosemary
6 branches thyme 6 branches savory
1 lb. purple potatoes 1 lb. fingerling potatoes
1 lb. red potatoes 2 minced yellow onions
1/4 lb. bacon 1 lb. Chanterelle mushrooms
1 bunch green onions Salt and pepper to taste
3 Tbl. butter

Directions

Toss lamb chops in olive oil, rosemary, thyme, savory, 4 cloves garlic and pepper. Refrigerate 4-24 hours. Put chops on a hot grill or pan sear to medium rare.

To make mushroom hash, saute diced potatoes in melted butter. Let them brown slightly. Season with salt and pepper. Add mushrooms, bacon, onion and remaining 4 cloves garlic. When onions are soft and mushrooms are tender, add green onions. Serve with grilled lamb chops. Serves 6.

Recipe from John Sundstrom, Earth and Ocean

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