Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu Plan for Summer I: Week 4, Day 2
Grilled Lamb Chops with Lemon and Rosemary
Roasted Potatoes with Vinegar and Mustard
Baked Zucchini (Courgette) Sticks
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
An easy, relaxing dinner. I did the Zucchini Sticks and Potatoes in the oven - easy, and the oven doesn't add heat to the kitchen like the cook top does.
Grilled Lamb Chops with Lemon and Rosemary
Total time: 35 minutes
Is there a better match than lamb and rosemary? This simple marinade, with a bit of soy sauce and garlic, imparts a lot of complex flavors to our lamb chops. Great grilled but equally good done indoors. A grill pan for your stove top is nice but a hot nonstick skillet works fine.
Ingredients:
- 4 - 6 center-cut lamb chops - depending on size
- 2 tbs lemon juice
- 1 tbs soy sauce
- 2 tbs oil
- 1/2 tsp garlic powder
- 2 tsp rosemary
Instructions:
- Mix lemon juice, soy sauce, oil, garlic powder and rosemary.
- Pour over lamb chops and allow to marinate for 15 - 30 minutes.
- Remove chops and discard marinade.
- Either cook on barbecue grill or in a non-stick skillet over medium-high heat. In either case you will cook chops 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 a 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.
Roasted Potatoes with Vinegar and Mustard
Total time: 35 minutes
We grill potatoes a lot in summer; with a lot of variations.... This one is almost like a hot potato salad.
Ingredients:
- 10 - 18 new potatoes or 2 medium potatoes
- 2 tbs Dijon-style mustard
- 1 tbs white Balsamic vinegar
- 1 tbs olive oil
- 1/2 tsp garlic powder
- 1 tsp Herbes de Provence
Instructions:
- Cut potatoes in half the long way and then in thirds the short way.
- Put mustard, olive oil, vinegar, garlic and herbes in a medium bowl, and whisk well; it will be very thick.
- Add potatoes and toss well to coat.
- 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.
- You can also put them in the oven on a baking sheet with lip (trusty round pizza pan) and bake at 400F (200C) for 30 minutes.
- Remove from pan and serve. These stay hot so a 10 minute delay is okay.
Baked Zucchini (Courgette) Sticks
Total time: 40 minutes
These are quickly prepared; bake, unattended and end with a nice crunch. Easy peasy! And one can't have too many zucchini recipes in summer!
Ingredients:
- 1 medium zucchini, (courgette) green or yellow, about 8 inches (20cm)
- 1 tsp Dijon-style mustard
- 1 egg
- 2 tbs dry bread crumbs
- 2 tbs grated Parmesan cheese
Instructions:
- Wash zucchini and slice off stem and blossom ends.
- Cut it in half or thirds the short way. You want pieces 2 - 3" long (5 - 8cm).
- Cut each section into sticks about 5/8" (1cm) square. They won't all be perfect, coming from a round vegetable, but close is good.
- In a flattish bowl whisk the mustard and the egg together.
- In another flattish bowl or plate mix the crumbs and cheese together.
- Roll the zucchini sticks in the egg, then the crumbs.
- Place on a nonstick baking sheet.
- Bake at 400F (200C) for 35 minutes, until coating starts to brown.
- Remove and serve.
Cooking Schedule: 40 minutes |
Mix vinegar/mustard, etc. for potatoes |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
