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lamb chops
Grilled Glazed Lamb Chops

potatoes and carrots dijon
Grilled Carrots and Potatoes Dijon

Menu Plan for the week of August 30, 2013: Day 2 Recipes

Grilled Glazed Lamb Chops
Grilled Carrots and Potatoes Dijon

Cooking time:  35 minutes for menu      Cooking schedule: see below for instructions

     Late summer dinner from the grill - relax and enjoy and easy evening. 

Grilled Glazed Lamb Chops                                        Preparation and cooking time: 30 minutes
   We don't normally marinate lamb chops, but this add a light flavor and a slightly caramelized crust to the finished chop.  If you are not ready for the barbecue grill, they can be broiled (grilled in the oven) or pan-fried.

4 - 6 center-cut lamb chops - depending on size, 16oz (480gr) total   substitute pork chops
3 tbs sherry
2 tbs sherry wine vinegar
1 tbs honey
1 tbs olive oil
1/2 tsp garlic powder
2 tsp dried rosemary

Mix all ingredients except chops in a small bowl.  Put chops in a dish large enough to hold them in a single layer.  Pour marinade over, turn chops a few times to coat well, and set aside.  Can marinate for several hours in the refrigerator or for 20 minute at room temperature. 
Cook on barbecue grill for 2 - 5 minutes per side depending on thickness and desired degree of doneness.  We do ours on a hot grill 2 minutes per side for medium rare.  When you think they might be close take one off, cut into center and peak.  You can always put them back on to cook more - you cannot undo...  When done to your liking remove from heat and serve. 
Or you can broil or sauté in non-stick skillet for about the same amount of time - until done.  Pork chops will take 6 - 8 minutes per side.

Grilled Carrots and Potatoes Dijon           Preparation and cooking time: 30-40 minutes
   Dijon-style mustard lends a bite to these roasted vegetables, not much.... Just a little, to make them interesting.  They can be done on the barbecue or in the oven; either way, stir them once or twice.

2 medium potatoes
2 - 3 carrots
2 tbs olive oil
1 tbs Dijon-style mustard
1 tbs sherry vinegar
1/2 tsp cumin
1/2 tsp garlic powder
1 tbs fresh thyme     substitute 1 tsp dried

Cut potatoes in 4ths the long way and then in thirds the short way.  Peel carrots then cut in thirds the short way, then each length in half.  Put remaining ingredients into medium bowl and mix well - it will get thick.  Add potatoes, carrots and toss well to coat.  Now you have two choices: you can put them in the oven on a baking sheet with lip (trusty round pizza pan) and bake at 400F (200C) for 35 minutes, or put them in an old 'for barbecue only' metal pan and cook over direct heat on the barbecue, stirring frequently until brown and done, 20 - 25 minutes or over indirect heat for 35 - 40 minutes, stirring occasionally. 

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium bowl, grill pan, dish for marinating, barbecue
grill or large skillet

Light/turn on barbecue grill
Cut potatoes
Peel carrots, cut
Mix mustard, oil, vinegar, cumin, garlic, thyme
Add potatoes, carrots, stir to coat, put in pan, cook

Make marinade, spoon on chops
Stir potatoes and carrots
      Pause while veg cook
Start to cook chops
    Pause while it all cooks
Turn chops
Stir potatoes, carrots
   Pause again
Stir potatoes, carrots, remove
Remove chops, serve

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