Grilled Lamb Chops and Roasted Vegetables

Tonight's dinner: Grilled Lamb Chops and Roasted Vegetables

Not everyone likes lamb (and you know who you are!), but this is a delicious way to prepare lamb chops. It's easy and quite tasty, so ENJOY! I've included the link to the NY Times for the recipe and I would advise that you print it out as I'm not sure how long you can access without a subscription.

Grilled Thick Lamb Chops with Stout-Citrus Glaze, NY Times 7/21/10

http://nyti.ms/c6Sscg

Roasted cauliflower and zucchini, with shallot/butter glaze:

Preheat oven to 450. Separate cauliflower into florets. Cut zucchini into

spears. Toss vegetables with olive oil, sprinkle with kosher salt and

freshly ground pepper. Transfer to roasting pan and roast 20-30 minutes

until vegetables are nicely browned. Meanwhile, chop shallot. Melt 1 1/2

tablespoons butter in small saucepan. When foaming, add shallots and

brown, stirring often. When vegetables are browned, pour shallot/butter

mixture over and squeeze juice of 1/2 lemon over.

Green Salad

Bottom Line: this was an EASY meal to prepare and YUM!