½ cup freshly squeezed lemon juice (3 to 4 lemons)
¼ cup plus 2 tablespoons extra-virgin olive oil
¼ cup fresh rosemary, chopped and divided
¼ cup fresh oregano, chopped and divided
1 lemon, zested
1 tablespoon plus ½ teaspoon sea salt, divided
1 ¼ teaspoons freshly ground black pepper, divided
4 pounds fingerlings, scrubbed clean and sliced into ½ inch thick coins
2 Racks of Lamb, Frenched and sliced into chops
2 garlic cloves, minced
Fresh oregano, rosemary, lemon zest, and spicy olive oil for garnish
Directions
Whisk together the lemon juice, ¼ cup of the olive oil, 2 tablespoons of chopped rosemary, 2 tablespoons of oregano, and 1 minced garlic glove. Coat potatoes with vinaigrette and season with salt and pepper. Set aside.
In a large bowl, mix together remaining rosemary, oregano, minced garlic clove, and lemon zest. Toss lamb chops in herb mixture. Season chops with salt, pepper, and drizzle with remaining 2 tablespoons of olive oil. Set aside to rest at room temperature for 30 minutes.
Heat Evo to Medium-High.
Split your griddle down the middle and cook potatoes on one side and the lamb on the other. Cook potatoes until caramelized and tender and lamb chops 2 ½ minutes on each side until golden.
Serve lamb over potatoes and garnish with lemon, fresh oregano, and rosemary.
