Today’s dinner is one of our favorites. I don’t often eat lamb, but loin lamb chops are different. After siting in a marinade and then going on the grill, you couldn’t ask for anything more delicious than this. My market sells organic meats and when the lamb chops go on sale, I buy a few and put some extra away in the freezer for another day.
Red potatoes are in season in my area, so they are plentiful and inexpensive at the farmers’ markets. With the green beans, I got lucky. They are also in season but my batch came from a friend’s garden. He has quite a vegetable garden growing in a corner of his yard and he often shares some of his produce with me. Give this dinner a try, if you are in the mood. Delicious.
Grilled Lamb Chops
4 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 lamb loin chops, about 1 inch thick (about 2 3/4 pounds in all)
In a shallow dish, combine 4 tablespoons of the oil with the garlic, salt, and pepper. Add the lamb chops and turn to coat. Refrigerate for several hours before grilling.
Light an outdoor grill or heat the broiler. Oil the grill grates. Place the chops on the grill and reserve any marinade in the dish.
Grill over high heat or broil the lamb chops for 5 minutes, basting with the reserved marinade. Turn and cook until done, about 5 minutes longer.
When grilling quick-cooking items such as chops, turn them only once.
If you leave the meat alone for a few minutes, it will have a chance to form a nice brown crust. If you move it too soon, the meat will stick, and you’ll pull off the incipient crust.
Once that brown edge forms, the meat is easy to move.
Creamy Scalloped Potatoes
3 tablespoons butter
3 tablespoons flour
1 teaspoon dry mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups whole milk
2 pounds (about 6 medium) red potatoes, thinly sliced
Half of a medium onion, diced
1 cup shredded cheddar cheese
1 tablespoon chopped fresh thyme leaves
Salt to taste
Preheat oven to 375 degrees F.
Place a saucepan over medium heat and add the butter. Using a whisk, add the flour and stir briskly to incorporate the flour and butter. Sprinkle in the mustard, salt and pepper.
Continue to cook for one minute over medium heat. Whisk in the milk and continue to stir, until the liquid comes to a full boil.
Constantly stir and scrape the bottom of the pan while the sauce continues to cook and thicken, about 1 minute more. Remove from the heat and set aside.
Spray a 1 ½ quart baking dish with vegetable spray. Spoon 2-3 tablespoons of the white sauce into the bottom of the dish.
Sprinkle lightly with onions. Arrange a layer of overlapping potatoes in the bottom of the dish.
Sprinkle with salt and half of the onions. Pour 1/2 of the sauce evenly over the potatoes.
Sprinkle with half the cheese and some of the thyme leaves. Repeat with a second layer in the same order.
Place the baking dish onto a rimmed baking sheet. Spray a piece of aluminum foil on one side with vegetable spray and place over the potatoes. Bake for 45 minutes.
Reduce the heat to 350 degrees and remove the foil. Continue to bake for an additional 45 minutes.
Lemon-Ginger Green Beans
1 tablespoon toasted sesame oil
2 cloves garlic, minced
1 tablespoon ginger root, grated
3 cups fresh green beans, trimmed and cut in half
2 tablespoons fresh lemon juice
1/8 teaspoon table salt
1/8 teaspoon black pepper, freshly ground
Blanch the green beans in boiling water for two minutes. Drain.
Heat the oil in a large skillet over medium-low heat. Add garlic and ginger and cook, stirring, 1 minute. Add the beans and cook, stirring occasionally, about 2 minutes.
Add lemon juice, cover the pan and steam the beans until they are crisp-tender, about 2 minutes. Season to taste with salt and pepper.