For The Potatoes

• 3/4-lb each of the following varieties, cut to 1/4-inch dice, leaving skin on for color
  • Colorado Russet potatoes
  • Colorado Purple Majesty potatoes
  • Colorado Yukon Gold potatoes
  • Colorado Mountain Rose potatoes
• 1 cup olive oil
• 2 cloves garlic, quartered
• 1 sprig rosemary, about
• 6 inches long
• 1 teaspoon sage, chopped
• 1 tablespoon parsley, chopped
• 2 teaspoons shallots, minced
• 1/2 cup California dried Mission figs, sliced thin
• 1 teaspoon sherry vinegar
• Kosher salt and fresh ground pepper to taste

Directions:

Preheat oven to 250 degrees.

Note:

To maintain the brilliant colors of the potatoes after dicing, submerge in cold water until ready to cook.

Rub lamb with the first five ingredients, cover with plastic wrap and refrigerate for four hours to marinate.

In an 8 x 1-inch oblong baking dish, combine potatoes, oil, garlic and rosemary sprig and roast in oven for 2 hours or until all potatoes are tender when pierced with a fork.

When potatoes are done, remove and discard the rosemary sprig and the garlic. Drain excess olive oil and discard. Gently combine the remaining herbs, shallots, figs and sherry vinegar. For a tangier flavor, add more vinegar a little at a time. Set aside.

Lightly salt and pepper the lamb chops to taste. Place on hot grill and cook 4-5 minutes per side for rare to medium result.

To Serve

Spoon approximately 3/4-cup potatoes onto serving plate and arrange lamb chops on top. Garnish with fresh herbs.

Lachlan MacKinnon-Patterson is a James Beard Foundation Award nominee and one of Food & Wine magazine's Best New Chefs 2005. For more of his recipes, visit www.superiorfarms.com, www.coloradopotato.org and www.californiafigs.com.