Grilled Lamb Loin, Spring Pea and Potato Hash


  • 4 10-oz. lamb loins
  • 2 c Yukon Gold potatoes, unpeeled, cut in 3⁄4-in. cubes
  • 5 T Olive oil, divided use
  • 1 c English peas, blanched
  • 1 c Greek yogurt, whole milk
  • 2 T Honey
  • 3 T Mint, minced, divided use
  • 2 c Cooked Israeli couscous, room temperature
  • 1 T Fresh chives, minced
  • Grilled frisée, for serving
  • Kosher salt and pepper, to taste


Season lamb with salt and pepper; grill 3 to 4 minutes per side. Rest.

Toss potatoes with 3 tablespoons oil and salt and pepper to taste. Roast at 375°F until crisp and golden, 20 to 25 minutes. Coarsely smash together with peas; keep warm.

Stir together yogurt, honey and 2 tablespoons mint; set aside.

Combine couscous, remaining 2 tablespoons oil, 1 tablespoon mint, chives, and, salt and pepper taste.

To plate, slice lamb on a bias. Mound hash atop couscous and fan with lamb. Top with grilled frisée and a sprinkle of salt. Drizzle with mint yogurt. 

Executive chef Vinny Cornils, The Original, Milwaukee, Wisconsin, from Food Fanatics® magazine