Eye for a Recipe

The herbs in our garden are tender and lush right now. The first round of cilantro is done but the second one is coming along nicely. The oregano, chervil, sage, rosemary, dill, mint, chives, tarragon, summer savory, marjoram and thyme are doing well and we are just days away from harvesting basil and flat-leaf parsley.

Here’s a simple recipe from Canadian Living’s The Barbecue Collection that uses fresh thyme, oregano and rosemary on lamb chops. The chops are rubbed with the herbs, fennel seeds, garlic, salt and pepper and then quickly grilled.

I served these with pouch-grilled fingerling potatoes: On a double layer of heavy-duty foil, combine fingerling potatoes (halved lengthwise) with olive oil, some garlic cloves (unpeeled), coarse salt, freshly ground pepper and fresh herbs. Fold foil into a pouch and grill over a hot fire, turning occasionally, for about 15 minutes.

Herbed Lamb Chops

Ingredients:

1 tbsp each of chopped fresh thyme, oregano and rosemary

1 tbsp extra-virgin olive oil

1 tsp fennel seeds, crushed

1 clove garlic, minced

½ tsp black pepper

¼ tsp salt

4 lamb chops, well trimmed

Preparation:

Mix together all ingredients and rub all over lamb. Grill, covered, on greased grill over medium-high heat, turning once, until desired doneness, about 8 minutes for medium rare.

From Canadian Living’s The Barbecue Collection