Rosemary Lamb Chops with Grilled - Roasted Potatoes

This recipe is wonderful, the juices that drip from lamb chops through a sizzling hot grate turn to a type of smokiness that makes serious carnivores a little weak in the knees. Here we brush the chops with extra-virgin olive
oil and a savory medley of garlic and fresh herbs for an authentic
taste of Italy.

For the seasoning:
1 tablespoon finely chopped garlic
1 teaspoon kosher salt
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
3/4 teaspoon freshly ground black pepper
2 pounds new potatoes, about 1-1/2 inches in diameter, washed and
quartered
2 tablespoons extra-virgin olive oil plus more for brushing the
chops
8 lamb loin chops, about 4 ounces each and 1-1/4 inches thick (trim
excess fat)

To make the seasoning: Place the chopped garlic on a cutting board
and sprinkle the salt on top. Using the side of a knife, crush the
garlic and salt together to create a paste. Add the rest of the
seasoning ingredients and chop them together for even distribution.
Place the cut potatoes in a medium bowl. Drizzle the 2 tablespoons
of olive 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 until tender and browned on all sides, 10 to
15 minutes, turning occasionally. Remove the potatoes from the grill
and keep them warm while you grill the lamb.
Lightly brush or spray the lamb chops on both sides with olive oil.
Use the remaining half of the seasoning mixture to spread on both
sides of the lamb chops. Grill the lamb chops over Direct Medium
heat until medium rare, 9 to 11 minutes, turning once halfway
through grilling time. Serve warm with the potatoes.

Make 4 servings.