13 May 2009

Springtime Grillin'

Grilled Lamb Chops alongside Green Salad with sauteed mushrooms, pine nuts and Chevre & Grilled Veggies

More: Marinated the lamb in white wine and grainy mustard; served medium. The warm mushrooms and toasted pine nuts were yummy with the goat cheese. Yes, asparagus is served daily at my house in May!

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