Directions

• Lamb LollipopsCut the rack into chops with one bone per chop. Place each chop between two sheets of plastic wrap. Using the heel of your hand or a wooden mallet, gently pound each chop until it is approximately doubled in size.
• Rub the rib chops with oil and rosemary, season with salt and cracked pepper, and cover.
• Loosely cover the bones with aluminum foil to prevent them from scorching. Allow lamb to set covered at room temperature, approximately 30 minutes prior to grilling.
• Yogurt Dipping SauceCombine yogurt and mint in a small mixing bowl, cover tightly with plastic wrap, and allow to blend for at least 1 hour in the refrigerator.
• Twice-Baked Colorado Russet PotatoesPierce tops of potatoes several times. Roast at 400F until center is tender when pierced with a fork, approximately 70 to 90 minutes. Remove from oven; cool potatoes for 10 minutes.
• Cut a thin slice from the top of the potato; with a small spoon, scrape the center into a large mixing bowl, being careful to not tear the “bowl” of the potato.
• Combine the potato flesh, butter, chives, salt and pepper to taste until incorporated. Gently fold in the chopped asparagus.
• Refill each of the potato shells with this mixture and wrap each one in aluminum foil.
• Fresh California FigsCombine lemon juice, olive oil, and parsley. Cover the figs with the dressing and refrigerate, covered.
• Prepare the grill. Place potatoes on a hot area of the rack, away from direct flame, approximately 5 minutes before grilling the lamb.
• Place rib chops on direct medium heat and grill to perfection, about 2 minutes per side. Remove foil.
• Remove potatoes from foil and “fluff” with a gentle squeeze. Serve two rib chops with a scoop of yogurt dipping sauce and garnish each plate with figs.