Uruguayan

Cordero a la Parrilla con Papas y Salsa de Aceitunas

Name: Cordero a la Parrilla con Papas y Salsa de Aceitunas
Total time: 50 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 1 lb lamb chops; 2 lbs potatoes, cubed; 1/4 cup olive oil; 1/4 cup red wine vinegar; 1/2 cup chopped black olives; 1/4 cup chopped green olives; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper

Grilled lamb with potatoes and olive sauce.

50 minutes4 servings

Method

Preheat grill to high. Season lamb with salt and pepper. Grill 5 minutes per side for medium-rare.
Toss potatoes with oil, salt, and pepper. Roast at 400°F (200°C) for 25 minutes.
In a bowl, mix vinegar, olives, garlic, and oil. Let sit 10 minutes.
Serve lamb with potatoes and olive sauce.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Mains

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