Lamb loin chops on the grill. Fresh whole wheat penne from the farmer's market with pesto* made months ago and tossed in the freezer for safekeeping. Sweet lettuces with a sharp olive oil. Red wine.
The lamb chops were easy--our nearly-2-year-old made the marinade pretty much herself. It's not really a recipe, more like a method for letting good lamb showcase itself. This is how she did it.
Grilled Lamb Loin Chops
fresh or dried rosemary
lamb loin chops
In the morning, break up a couple springs of each herb in a container big enough for your chops. We think a wide bowl works well. Smoosh around with chubby baby fingers to bruise the flavor out of the leaves. Add a large splash of olive oil, a couple grinds of black pepper, and a generous couple pinches of salt.
Add your chops. Use tongs to turn lamb and coat with marinade. Let sit in fridge all day (or as long as you have before dinner).
Grill over hot coals to desired doneness, about three minutes a side, depending on thickness of chops. We like them medium rare-ish, and honestly, we always butcher the poor things checking for the perfect level of doneness. They still taste good.
*FYI frozen pesto: I freeze my pesto both in ice cube trays (then remove the cubes and store in freezer bags) and in small mason jars (freeze with lid off, then screw on later and store in freezer door). The smaller amounts are good dropped in vegetable soups; the larger amounts defrost on the counter for pasta dinners.