Rosemary Lamb Chops with Grill Roasted Potato

Ingredients

900g New potatoes, about 1–1/2 inches in diameter, washed and quartered
Extra virgin olive oil
8 Lamb chops, each about 1–1/4 inches thick, trimmed of excess fat

Seasoning ingredients
1 tbsp finely chopped garlic
1 tsp salt
1 tbsp finely chopped fresh rosemary
2 tsp finely chopped fresh thyme
¾tsp freshly ground black pepper

Method

1. Roughly chop the garlic, and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. Add the remaining seasoning ingredients and chop them together.
2. Place the cut potatoes in a medium bowl. Drizzle 2 tablespoons of oil over the top and add about half of the seasoning mixture. Stir the potatoes to evenly coat them. Grill the potatoes over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until tender, 10 to 15 minutes, turning occasionally. Keep the potatoes warm while you grill the lamb.
3. Lightly brush or spray the chops on both sides with oil. Spread the remaining half of the seasoning mixture on both sides of the lamb chops. Grill the lamb chops over direct medium heat, with the lid closed as much as possible, until cooked to desired doneness, 9 to 11 minutes for medium rare, turning once. Serve warm with the potatoes.

From Weber’s Real Grilling™ by Jamie Purviance