Grilled Lamb with Roasted Potatoes & Cucumber Salad

  • difficulty:Medium
  • prep time:1 hr.
  • cooking time:45 mins
  • perfect wines:Chapel G Syrah

  • This delicious dish pairs perfectly with our Chapel G Syrah displaying savory herbs while balancing red & black fruits that compliment the lamb in a classic Syrah dish. 

    Serves 2-3 people

    Ingredients
    • 1 (2-pound) boneless top round lamb roast
    • 1 tsp rosemary
    • 1 tsp parsley
    • 2 cloves fresh garlic, smashed
    • 4 red potatoes, halved or quartered
    • 4 tbsp. of cooking oil
    • 1/2 cucumber, sliced
    • 2 tomatoes, diced
    • 2 tbsp. red wine vinegar
    • 3 tbsp. extra virgin olive oil
    • Salt & freshly ground pepper
    Instructions
    • Season lamb with rosemary, garlic, salt, & pepper. Let it sit for at least an hour.
    • Preheat the oven to 400 degrees.
    • Mix potatoes with cooking oil, parsley, salt, & pepper. Make sure the potatoes are well coated. 
    • Spread out the potatoes on a sheet pan and cook 45 mins. 
    • Heat up the grill.
    • Grill both sides of the lamb for about 5 mins on each side for medium-rare. Let steaks rest before cutting.
    • Combine vinegar, EVOO, salt, & pepper into a bowl, to your taste. 
    • Add cucumber & tomatoes.
    • Serve with Chapel G Syrah.