Ingredients:

1/3 Cup cooking oil
1/3 Cup lemon juice
1 TBSP honey
2 cloves garlic, minced
2 TSP curry powder
1 TSP Kosher Salt
¼ TSP fresh ground black pepper
12-oz tiny new potatoes
8 Lamb loin chops, cut 1 inch thick

Directions:

1. For the marinade, in a small bowl whisk together oil, lemon juice, honey, garlic, curry powder, salt and pepper. Set aside.

2. In a medium saucepan cook potatoes in enough water to cover for 15 to 20 minutes or until tender; drain. Halve potatoes and place in a  self-sealing plastic bag set in a shallow dish. Pour 1/2 cup marinade over potatoes; seal bag. Toss gently to mix.  Marinate in the refrigerator for  4 to 24 hours, turning bag occasionally.

3. Meanwhile,  trip fat form meat. Place chops in a self sealing plastic bag set in a shallow dish. Pour remaining  ¼ cup marinade over lamb chops; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

4. Drain chops, discarding marinade. Drain potatoes, discarding marinade. On 4 long metal skewers, thread potatoes,leaving a 1/4 inch space between pieces.

5. For a charcoal grill, grill chops and potato skewers on rack of uncovered grill directly over medium coals until desired doneness and potatoes are tender; turning meat once halfway through grilling. Allow 12 to 14 minutes for a medium rare (145F), 15 to 17 minutes for medium doneness ( 160F). Turn potatoes as needed until browned. ( For a gas grill, preheat grill. Reduce heat to medium. Place chops and potato skewers on grill rach over heat. Cover; grill as above )