CELEBRATION DINNER-NAKED LAMB

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NOW--on to the important business-----

BC is a Leap Year baby and we celebrate on Feb 28th every year--although as a child they celebrated on March 1st----WHO WANTS TO PUT OFF CELEBRATING YOUR BD---and besides-somehow he parlays this into a 2 day celebration every year.

For dinner--- Grilled Lamb Chops

Smashed Potatoes

Grilled Asparagus Sauteed Spinach

Today I will give you how I grilled and tomorrow & Thursday the instructions for the other.

1st off the bat--I am a "Grilling Purist" which in my vernacular means I use charcoal-NO GAS grill for me----IT'S ALL ABOUT THE FLAVOR!

Build your fire and let it get GOOD & HOT---white coals

I put a little non-flavored tenderizer on my lamb about an hour before grilling time. Lamb is a different taste from other meats and some of you may have to acquire that taste. OH--BUT LET ME TELL YOU-----DELICIOUS!

It does not take long to grill lamb on a hot fire. You will note these chops were small-so 5 minutes on each side did the trick.

When I first began cooking lamb, I prepared a mango or other citrus salsa to serve on it. NOW I still love the salsa--but LOVE the flavor of the lamb. The salsa disguises this flavor to me--so I prefer the lamb -Naked!

The grilled asparagus is SO easy. Remember to chose small stalks on the asparagus and snap off the woody bottom part after washing. You don't have to, but I use a grilling pan with holes to make the job easier and not loose ONE SINGLE stalk of the delicacy. After you have allowed the stalks to dry, brush EVOO on all sides. I sprayed my grilling pan with Cooking Spray for easier clean up. You just put this on the HOT fire and it takes 3 minutes or maybe a little longer. I take it off the fire and take a bite to make sure it is the desired degree of doneness. I like mine still crisp, but with the flavor of the fire. Put a little salt on it (I always use sea salt) and it is ready to serve.

If you think you don't like asparagus----you MUST try it fresh------I cannot stand canned asparagus---but this ---OH WHAT A CULINARY EXPERIENCE!