Broiled Lamb Chops
Ingredients
4 lamb chops, about an inch thick
Kosher or Sea Salt, Fresh Ground Black Pepper
4 tablespoons of unsalted butter
Juice from half a large lemon
Zest from half a large lemon
1 - 2 tablespoons of capers (drained) to taste
Steps
Turn your oven broiler to Hi
On a broiler pan, spread a sheet of aluminum foil
Arrange the chops on the foil and coat both sides liberally with salt and black pepper
Broil for 6 minutes and then turn. Broil for 4 minutes on the other side for Medium Rare. Then let them stand on for 5 minutes at room temp.
While broiling, in a small sauce pan melt the butter over medium heat. Once melted, add the lemon juice, zest and capers. Reduce for 2 - 3 minutes on medium, then taste. You may want to add some salt or pepper. I normally don't.
Plate the chops and top with a tablespoon or so of the lemon/butter/caper sauce.
Grilled Corn on the Cob
Corn Cob (I like sweet white)
1 small sweet onion
1-2 cloves of chopped garlic
Fresh ground nutmeg
Kosher or Sea Salt
Fresh Ground Black Pepper
Olive Oil
2 tbls Unsalted butter
Pull the husks off the corn and remove any silk. Soak in cold water, weighing the corn down with a small plate, for around 20 - 30 minutes.
Dry the cob off, and trim off the ends. Place it on a square of aluminum foil large enough to wrap it in and brush liberally with the olive oil. Sprinkle with the chopped garlic and arrange the onions around the cob on the sides and the top. Season liberally with salt, pepper and nutmeg.
Wrap the cob in foil, twisting the ends. Be sure it's well sealed. Grill for 15 - 20 minutes over medium heat, rotating every 5 minutes or so.
Melt the butter in a small sauce pan. When the corn is done, unwrap it (be careful, it will be hot and steam will come out of it) and plate. Drizzle some of the butter over the corn, and devour.
More later....
