Thyme for Lamb Chops

Method: Open Grill Cooking

Ingredients:

• 6 larger sized lamb chops (3 per person)

• 1 bunch FRESH thyme, rinsed, stems ON

• 1 bunch fresh medium asparagus, cleaned and disposed of the woody bottom portion (about 2 inches)

• 1 large white onion, cut in half.

• 1 large tomato, cut into wedges.

• 2 lemons (1 lemon per person), cut in halfs

• 1 tsp kosher or coarse salt

• 1 tsp coarse ground pepper

• Dash salt for asparagus

• Balsamic vinegar

• Olive oil

LINK TO EASY CONVERSION CHART

*Don’t know where your hot spots are on the grill? Place a few slices of bread on your mediumhigh grill and you’ll see where they brown first.

Serve with a pitcher of our own SUN TEA – see the easy recipe, HERE, in this issue!

1. Heat grill to medium-high. Do not put oil on the grill: oil the food instead.

2. Clean lamb chops, and asparagus; pat dry. (Wet food will not brown or develop the desired crispy outside.)

3. Coat the chops, onion and asparagus generously in oil.

4. Sprinkle chops and veggies with salt & pepper on both sides.

5. Wrap the chops with the thyme leaves.

6. Place the onion halves and asparagus on the grill for 3 minutes.

7. Turn once.

8. Place the prepared chops on the grill.

9. Remove vegetables after 6-9 minutes of cooking Grill for 3 minutes.

10. Add lemons, face-down, on the edge of the grill (or your “coolest” part of the grill)*

11. Turn chops, grill for 3-4 more minutes: Do not turn more than once.

12. There will be some carryover cooking. Allow to sit for a couple minutes before serving.

13. The thyme will be somewhat blackened and the flavors infused into the chops.

14. Allow grilled lemon halves to cool down a bit. Use for garnishing the dish ~ and for a bright yet sultry squeeze over the veggies, if your guests are in the mood.

15. Arrange the meat and veggies artfully together on a platter, then drizzle everything very lightly with balsamic vinegar, a little olive oil, then lastly add the wedges of lemon and touches of fresh thyme for garnish.

We feature a recipe and technique for your next cookout – in every seasonal Issue of Life Recipe Magazine.