Favorite Spring Lunch

Grilling - One of my favorite ways to spend a Spring afternoon!


Red bell pepper, Italian squash, tomatoes, mushrooms, onion, baby lamb racks, aioli, Rick's Chef Salt, Herbs de Provence and a little leftover rice.

To make:

Slice and cut the vegetables as shown. Cut the lamb racks into chops. Smear everything with aioli, Rick's Chef Salt and Herbs de Provence. Start warming your rice while you go to grill (over a medium high heat) starting with the "harder" vegetables first. The Italian squash, mushrooms and perhaps the tomatoes should be done first so remove them, and put the lamb chops on. When the peppers are done pull and peel them. Plate and serve.

Video on You Tube!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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