4 baby lamb chops
2 tbsp olive oil
2 garlic cloves, chopped
2 tsp fresh rosemary, chopped
1 tsp any type of white vinegar
1 tbsp fresh parley
1 tsp thyme
pulse ingredients in food prcessor or blender and rub on both sides of chops. Marinate for 1 hr. in refrigerator. (If yours are reg lamb chops wrap the bones in foil), Then bring to room temp- for 20 min. Grill on medium heat for 3 min each side to 3 1/2 min each side. Serve over a bed of baby mixed greens tossed with vinegrette and roasted or grilled asparagus.
Salmon marinade-
1lb salmon filet, skin on
2 tbsp xtra viring olive oil
2 tbsp Italian flat leaf parsely
1 tsp rosemary
1 tsp salt, 2 tsp cracked black pepper
1 clove garlic
1/2 orange, juiced
CHop herbs and spread marinade over filet, skin side down. Let marinate for 1/2 hr in refrigerator. grill on medium for 3 min each side. You can use either marinade on asparagus and grill 3 min each side or roast in 375 degree oven for 30 min.
You'll feel like you're in Tuscany!
