Grilled Lamb with Warm Mint-Yogurt Potato Salad

While lamb’s flavour is a bit stronger than other meats, it makes a moist and delicious main course. And not all lamb is from New Zealand; we have wonderful fresh Canadian lamb available in grocery stores and butcher shops across the country.

By Paul Finkelstein

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Ingredients

Potato salad
2 cups (500 mL) small red potatoes, quartered
1 Tbsp (15 mL) extra-virgin olive oil
3 pinches each salt and pepper
1/4 cup (60 mL) plain, low-fat yogurt
Small handful mint leaves, sliced
Pinch dried chili flakes
Zest from half a lemon
1/4 English cucumber, seeds removed, diced
1 green onion, finely sliced

Lamb
1 tsp (5 mL) extra-virgin olive oil
8 lamb loin chops, bone in
Salt and pepper to taste
8 slices large field tomatoes

Materials

Tip: When shopping for lamb, look for a label that says it was produced in Canada.

I remove any fat from the outer edge—after grilling, to ensure the meat stays juicy, but you can also do it beforehand
if you prefer.

Directions

Preheat oven to 375°F.

For potato salad: In a bowl, toss potatoes with 1 Tbsp (15 mL) olive oil plus salt and pepper. Roast in oven (or in a grill basket on the barbecue on medium) until crispy, about 30 minutes; transfer to a bowl. Add yogurt, mint, chili flakes, lemon zest, cucumber and green onion, and toss together. Keep warm.

For lamb: Preheat barbecue to high. Rub 1 tsp (5 mL) of olive oil on lamb chops. Season both sides with salt and pepper, or a sodium-free rub. Place on grill, close lid and cook to desired doneness. (For medium, cook five minutes on one side, three minutes on the other side.) Remove from heat and let rest for three minutes. Serve with potato salad and tomato slices.

Serves four

Nutritional information

Per serving: 376 calories, 39 g protein, 17 g fat (6 g saturated fat), 16 g carbohydrates, 2 g fibre, 110 mg cholesterol, 221 mg sodium

Best Health Magazine, September 2010; Photography by Edward Pond