July | 2007 | Salt and Pepper

My favorite item on the grill.

Inspired by this .

This recipe is a regular at our place, but this was our first time cooking it on the grill. It looked spectacular and the smokiness from the grill added to the flavor. The lamb chops came from Costco.

Method:

After applying salt and pepper on the lamb, sear it on a hot grill, 2 mins per side.

Then move it to a less hot part of the grill, and cook for 10 to 20 mins per side, depending on how much you want it cooked.

You can use a meat thermometer . For rare 120 degrees and medium is 150 degrees.

Few minutes before taking the rack off the grill, slather Dijon mustard on both sides and coat with herbs. We held the lamb rack with mitts, and rolled it in the fresh herb mixture ( parsley, rosemary and thyme). Cook for another 5 min.

Remove from the grill, rest for about 15 mins .

We had it with a salad and linguini with pesto.

I know it is my second post of the day. I am just back from a two day vacation. I am invigorated and have tons of energy. Energy to do such simple posts but not for recipes.

These fruits are from a mulberry plant that has decided to climb over our neighbors fence and give us a share of the bounty too. Feeling unappreciated can make you do things like that. : ) It is a crazy maze of a trumpet vine, a grape vine and the mulberry ~~plant~~ tree. Today I had the energy to find my way into this maze and return with these berries.

Today’s pick

It seems like Americans don’t think these berries are edible. No one else seem to be enjoying these berries around here. I am not complaining, the more for us. As kids in Kerala, these were all the rage. Most of the berries were consumed before they were this ripe because we were impatient to let them get this ripe, and also your friend might eat it before you do if you wait.