Grilled Lamb Chops with Potatoes Lyonnaise 

Ingredients:

For the Lamb:

• 12 Lamb loin chops, 1.5 inch cut 
• 2 Tablespoons Bricoleur Vineyards Estate Olive Oil
• 2 Cloves of garlic, minced 
• 1 teaspoon Sumac 
• 1 Tablespoon fresh rosemary, finely chopped 
• 1 tea Sea salt 
• Freshly ground black pepper 

For the Potatoes Lyonnaise:

• 4 Yukon gold potatoes 
• 2 Yellow onions, cut into ¼ inch rounds 
• 8 Slices center cut bacon 
• 2 Tablespoons Butter 
• 2 Tablespoons parsley, chopped 
• Fleur de sel and freshly ground black pepper to taste

Directions:

1. Prepare a hot grill. 
2. In a nonreactive bowl toss the chops in the olive oil herbs and spices. Cover and reserve (this may be done up to three hours in advance). Preheat the oven to 450F. Roast the potatoes on a baking tray until just cooked through (40-50 min). Allow the potatoes to cool to the touch and then cut into ¼ inch rounds, reserve. While the potatoes are baking, render the bacon crisp over medium heat until crisp. Remove the bacon from the pan to paper towels, reserving the fat for the potatoes. 
3. In a large sauté pan over medium high heat, sauté the onions until just beginning to color. Remove the onions leaving any remaining fat in the pan. Increase the heat and add the butter to the hot pan and then the potatoes. Crisp the potatoes to a golden brown, add the reserved onions back with the chopped parsley and crumble the bacon over. Reserve warm while grilling the lamb. 
4. Grill the marinated lamb over hot coals for 7-9 minutes or until a thermometer reads 135f at the center. Allow the lamb to rest for five minutes, season with flour de sel and serve with the warm potatoes.