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Menu Plan for Fall I: Week 2, Day 2
Grilled Lamb Chops with Rosemary Butter
Grilled Potato and Onion Salad
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
One last meal from the barbecue grill (although we will use it for grilling meat 2 more times). Our vegetable tonight is onion - so be generous, they're delicious. Our Final Salute to Summer!
Lamb Chops with Rosemary Butter
Total time: 20 minutes
Lamb chops with Rosemary.... Is there a more perfect combination? Use the light marinade before grilling, then finish with a dollop of rosemary mustard butter to melt onto the hot chops. You can substitute Pork Chops if you prefer.
Ingredients:
- 4 - 6 center-cut lamb chops, depending on size
- 1 tbs oil
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp dried rosemary
- Rosemary Mustard Butter:
- 1 tbs chopped fresh rosemary substitute 2 tsp dried
- 1 tsp Dijon-style mustard
- 4 tsp soft butter
Instructions:
- Mix oil, Worcestershire sauce, garlic powder and 1 tsp rosemary.
- Brush on chops and and allow to marinate until ready to cook chops.
- Cook chops on barbecue grill for 2 - 5 minutes a side depending on thickness and desired degree of doneness (I don't know if that is a word - but you get the idea). 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...
- You could also sauté in a large nonstick skillet over medium-high heat for about the same amount of time.
- When done to your liking remove from heat, put 1 tsp rosemary butter on each chop and serve.
- To make Butter: Mix all ingredients, and allow to rest at room temperature to blend flavors.
Grilled Potato and Onion Salad
Total time: 35 minutes
If you can get large, sweet onions, like Vidalia, they would be great here. I used 2 red onions, also good! We used the same basket that we use for hamburgers. If you don't have a basket, use a mat or grill pan. They get very light and very crisp!
Ingredients:
- 2 medium potatoes
- 1 large sweet onion or 2 smaller red onions
- 1 tbs Dijon-style mustard
- 1 tbs red wine vinegar
- 1 tbs olive oil
- 1 tsp sugar
Instructions:
- Slice potatoes and onions thickly, 1/3" (1cm).
- Put the sugar, vinegar, mustard and oil into a bowl and mix well.
- Brush or spoon mixture onto both sides of the potatoes and onions.
- Lay them flat in a hinged grill basket or into the trusty pan you use to grill vegetables.
- If using a basket grill 10 - 15 minutes per side, or until done, part of the time over direct heat.
- If using a grill pan start over direct heat for about 10 minutes, turning after 5.
- Then move to indirect heat for 10 - 15 minutes, or until vegetables are tender and nicely browned.
- Remove and serve.
- Note: Could be roasted in 425F (210C) oven for 30 minutes, turning once.
Cooking Schedule: 35 minutes |
Lightly oil basket or pan |
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