'APRIL LOVE' ~ LAMB CHOPS with LEMON & HERBS / ROASTED CAULIFLOWER

"April is a promise that May is bound to keep."

~ Hal Borland

LAMB CHOPS with LEMON & HERBS

(Spring lamb calls as does the grill ... a delightful marriage of flavors - adapted from BON APPETIT April 2011)

3 minced large shallots

6 Tbsp. chopped fresh mint

6 Tbsp. chopped fresh oregano (3 tsp. dried is fine since fresh is often strong)

6 minced cloves of fresh garlic

(here I omit 1 Tbsp. of sugar plus 1 Tbsp. salt

and add freshly ground black pepper to taste plus a hint of coarse salt )

12 lamb rib chops (from 2 1 1/4 - 1/2 lbs. french cut racks of lamb

6 Tbsp. extra-virgin olive oil

3 Tbsp. fresh lemon juice

1 hefty Tbsp. grated lemon peel (zest)

coarse salt & freshly ground pepper

fresh mint sprigs for garnish

• Combine shallots, mint, oregano, garlic, salt & pepper.
• On a large baking sheet, press rounded mixture onto the top of each lamb chop. Turn over and press remaining mixture. Cover chops and refrigerate overnight.
• Whisk olive oil, lemon juice, and peel until blended. Season gently with salt & pepper. Spoon over top. Turn and spoon remaining over other side. Let stand at room temp for 1 hour.
• Grill over med-high grill about 3 minutes/side. Let rest before serving. (4 servings)

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ROASTED CAULIFLOWER

1 head of cauliflower flowerets (broccoli is awesome too as is asparagus)

3 minced garlic cloves

juice and zest of 1 lemon

extra-virgin olive oil

coarse salt & freshly ground pepper

freshly grated Parmesan cheese (optional)

• Preheat oven to 400º. (Not necessary but can spray roasting sheet with non-stick spray.)
• Toss cauliflower with garlic, zest, lemon juice, olive oil and salt & pepper. Plop on prepared pan and roast for 30-40 minutes, turning half way through. Fork will piece through when done.
• If desired, top with freshly grated Parmesan, a mellow flavor/marriage with all the above fresh herbs. (4 servings)

"In the spring, at the end of the day, you should smell like dirt."

~ Margaret Atwood