|Grilled lamb chops with salad greens and thick-cut potato chips|
|1.5 pounds (4 little chops) of lamb chops and 2 potatoes|
We had our first real snow fall today and I need a soul warming food for lunch. I defrosted lamb chops and worked a few potatoes.
I basically followed this previous recipe for grilled lamb chops again - parsley, rosemary, garlic, lemon juice, olive oil, salt, and pepper. http://carfreeinannarbor.blogspot.com/2010/11/grilled-lamb-chops.html
|Parsley, rosemary, and garlic|
|Parsley, rosemary, and garlic minced|
|Add minced vegg plus a squirt of lemon juice and glug of olive oil in a bowl and massage into lamb chops|
In the meantime, slice potatoes 1/8 to 1/4 inch thick with a mandolin. Preheat oven to medium heat - 375F.
|Thickness of potato slices|
Spread out on sheet pans in a single layer.
|One sliced potato per pan|
|Thick potato "chips" with coarse salt, pepper, and parsley|
|sour cream, horseradish, salt, pepper, and parsley|
|After a quick whisk with lemon juice and olive oil - taste, season, and scoop into a pretty little bowl|
Heat gas grill to high.
|The grill is covered with an inch of snow!|
Grill lamb chops 5 minutes per side with the lid closed. An instant read thermometer should read 140F for rare and 155F for medium. Some like chops doner than others.
|Starting to grill|
|Grilled lamb on a snowy deck|
|With accouterments in the kitchen|
|On my plate|