I found some lamb rib chops in the used meat section of the market. I
grilled them.
I minced some garlic and some fresh mint and fresh thyme and mixed
them with salt, pepper, lemon juice and olive oil and a dash of
cayenne. After Frenching the chops (love that verb), I rubbed the
garlic/herb stuff on them and turned to other things.
Other things included prepping some asparagus and an onion for
grilling. I sliced the onion into thick slabs, oiled them, salted and
peppered them, too. The asparagus just got some oil and salt.
Other other things included making a vinaigrette from the juice of a
tangerine and half a lemon along with some French Dijon mustard, some
minced mint and jalapeno, and opening a bag of prepared salad greens.
First I grilled the onions. Got them caramelized, but still firm
enough to get most of them off the grill and onto a plate. Then I
grilled the asparagus on a grill topper. Then I toasted some pecan
halves on the same topper.
These all went onto the salad greens and got a dose of the
vinaigrette.
Next came the lamb. I set them on the grill and popped a beer. After
a couple of turns, they were medium rare and ready to plate on the
salad.
Taste sensation.
modom
Only superficial people don't judge by appearances.
-- Oscar Wilde