A Break - For Lunch On The Grill

I was so hungry a while ago and since I hadn't eaten yet, decided to make this breakfast-lunch-and-dinner in 1 — for 1 hungry girl. . .I found lamb at the grocery store yesterday - so it seemed logical to take a mid-day break and cook one of the chops on my new grill.  A little barbecue sauce on the rinsed, drained kidney beans and onions, butter on the carrots and pepper over all.  I coated the lamb chop with some of my Rosemary Seasoning, left it stand for 5 minutes or so and it was good to go.

 

All the accompaniments were cooked-reheated in a foil bowl while the lamb did its thing.  Lamb, leftover carrots, beans and onions.  I've never made lamb chops before, so grilling them was an adventure and it all turned out great.  .  .I'm loving' this grilling thing! . .Lin

Marinated Artichoke-Caper Salad

Drain and Rinse:

1 can quartered artichokes
1 can hearts of palm
1 4oz jar capers
Combine in bowl with:
20 grape tomatoes - halved
1/2 bunch Italian (flat leaf) parsley - snipped
1 med onion quartered and sliced thin
3/4 c chopped celery

Pour about 1/3 container of Lemon-Olive Oil Salad Dressing** - or any good Italian dressing - over vegetables and mix. For pasta salad add 6-8 oz. cooked, rinsed and drained penne or bowties and some fresh grated Parmesan cheese.  Chicken or Shrimp could also be added with the pasta.  Chill 1 hour. . .Lin