Tuesday, 6 May 2008
BBQ lamb chops
A lamb loin chop, cooked over charcoal (or better yet, wood) is one of the most delicious things in the world. Look at the colour on that meat! It looks like it has been glazed (or photo-shopped) but that lovely reddish tinge is the colour it goes when you put the lid on to slow the cooking and it absorbs the smoke.
Aubergine has such an affinity for lamb (a dollop of smoky baba ganoush on a piece of grilled lamb is very close to heaven) and for barbecuing, so I split one in half, cut some slits into it but not all the way through, and marinated it for about 5 minutes in olive oil, lemon juice and garlic before putting it on the grill quite some time before the meat. Some halved courgettes got the same treatment (we are in training - we've got 5 courgette plants in the garden this summer, so the more delicious ways with them that we master, the better).
A bit of salad - with some really perfect avocado in it - and there you have one of the tastes of summer. Being able to sit out in short sleeves and bare feet was just the icing on the cake.