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Tuesday, July 22, 2008

Grilled potatoes, corn, and lamb with yogurt-mint sauce

Makes 4 servings

For the lamb:
10-12 lamb loin chops, or Frenched chops
2 garlic cloves, minced
1 sprig rosemary, chopped
Black pepper, finely ground
Extra virgin olive oil

Put lamb in Ziploc bag. Chop garlic and rosemary, add to lamb. Add seasonings and evoo. Let marinade overnight or at least an hour before cooking.
Take out of fridge about 20 minutes before grilling (to take some of the chill out).
Grill about 4-5 minutes on each side for medium doneness (times may change according to chops thickness and grill temperature).

For yogurt sauce:
I learned this recipe at VIOS, a wonderful Greek restaurant in Capitol Hill, Seattle. Very family friendly. The food is out of this world. You got to go there. Vios cafe.

1 cup Greek yogurt
1 lemon, juiced
1 sprig mint, finely chopped
Black pepper, finely ground
¼ cup extra virgin olive oil

Whisk all together. Adjust seasoning to your taste.

For the potatoes:
4 medium, or 10-12 small potatoes
Black pepper, finely ground
Extra virgin olive oil
Rosemary, chopped, optional

Put potatoes with other ingredients in microwave safe bowl. Mix all together. Microwave at 3-4 minutes intervals. Check each time if they are getting soft. When they are almost done, take them to the grill to give them fire flavor. Grill a few minutes, until slightly browned at spots.

For corn:
See "Easiest corn on the cob ever" (under "recipes")

Cook with your kids.
Kids can: pick herbs from garden/pots, sprinkle salt and pepper, ground the black pepper, drizzle olive oil, peel some of the husks off the corn, scrub potatoes.


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