Tuesday Night Grilling – Lamb Rib Chops, Broccoli, and Cremini Mushrooms

Beautiful weather in Seattle combined with the week’s arrival of fresh produce from Full Circle demands immediate grilling action. Lamb rib chops (from the Evergreen Students for Sustainable Animal Agriculture) seasoned with garlic, salt, pepper, and fresh home-grown rosemary, in a balsamic vinegar syrup, pair nicely with olive oil and thyme-seasoned cremini mushrooms and char-grilled cayenne-spiced broccoli.


We modified this Epicurious recipe for the barbecue, seasoning the lamb chops with salt and pepper and letting them sit for a bit before rubbing them with the spices. Forget straining the balsamic syrup – just chop the rosemary fine and grind in the pepper rather than using peppercorns.

For the broccoli, cut the stems from the heads, then halve the heads. Peal the stems to remove the tough outer skin. Blanch for a couple of minutes in boiling water, drain well (gently squeeze the florets to remove excess water), and toss with olive oil, salt, freshly ground black pepper, and cayenne pepper. Char-grill to perfection.

The mushrooms were tossed whole with olive oil, salt, pepper, and fresh thyme, and also grilled. Make sure to keep any eye on the mushrooms so they don’t burn, and eventually move them to the side of the grill, turning them gill-side up so they can cook in their own juices.

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