Grilled Lamb Chops
- For the lamb
- 8 Lamb cutlets
- For the marinade
- 5 Tbsps olive oil
- ½ tsp Red pepper flakes
- 2 garlic cloves
- freshly ground peppers
For the marinade, peel garlic and chop finely. Mix with oil, pepper and red pepper flakes. For the lamb, rinse the lamb chops, pat dry, put in the marinade, cover and refrigerate overnight, turning once.
Preheat the grill. Drain lamb chops. Season with salt and cook on the hot grill on each side for 2-3 minutes.
For the potatoes, peel the potatoes and cook until tender in salted water over medium heat, about 20 minutes. Drain the potatoes, taking care to collect a small amount of cooking water. Heat the milk with butter. Mash potatoes with a potato masher. Stir in the hot milk with the butter. Mix in the ground cumin and 1 pinch of salt.
Put the potato puree on a platter, sprinkle with herbs and drizzle with the gravy. Top with the chops and serve immediately.