Parsley, Sage, Rosemary and Thyme

Whenever I see a recipe that contains two of these I have flashbacks to Scarborough Fair by Simon & Garfunkel.    As I broke into song yesterday while preparing dinner my son asked “What song is that?”  Clearly a generation gap…or maybe it’s that I am a lousy singer!  Likely a little bit of both I suppose.

In this case I found a recipe for grilled lamb chops on Foodnetwork.com that called for a marinade of rosemary, thyme, garlic, olive oil and a pinch of cayenne pepper.  I like lamb since it is very simple to prepare and tastes great, which maybe explains why it is $18 a pound at Shaw’s. As such this isn’t something we make frequently, but exceptional once in awhile when we don’t want to eat meat.  (Had to throw in a Big Fat Greek Wedding reference there for you.)  If you watch the video from the Food Network site the chef raves about how she loves the smell of the fresh herbs that go into the marinade, and I have to agree with her.  Much better to use fresh then dried in this case, although I now need to find some more rosemary recipes so the rest of the bunch I bought doesn’t go to waste.  After marinating for a few hours the lamb was was grilled for a few minutes once the rest of the dinner was ready.  More on the grilling later…

Grilled Lamb Chops

This was paired with a carrot dish that I found on the Cooking Light website.  I was looking for a new side dish and the picture of Israeli Carrots jumped off the page.  This was another easy dish to make – just boil the carrots for a few minutes then top with a mixture of garlic, cilantro, fresh dill, olive oil, orange juice and a bit of cumin.  The secret to making them look beautiful was finding some organic carrots that still had the greens, but suspect they would have tasted equally amazing with any old bag of carrots.

Israeli Carrots

It is interesting that Anthony commented that this felt like a summer dinner and I have to agree with him.  Maybe I’ll make it again this summer when I can get the carrots from a local farmers market and grill the lamb outside.  Certainly grilling outside would have solved one problem with this dinner – namely that I generated a bit too much smoke with my grill pan and set off all the smoke detectors Setting off the smoke detectorsin the house.  We had to open all the windows and place Anthony strategically under the smoke detector closest to the kitchen waving a towel to clear the air.  Oops.

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3 thoughts on “Parsley, Sage, Rosemary and Thyme

  1. Dave

    The photo of the carrot dish is amazing. I must say that I have never cooked lamb, but after reading this recipe I won’t be sheepish about trying it.

    Reply
  2. Amy

    Firstly, love the title of this post. Secondly, when are you going to start your own herb garden? Naturally this is the next step for the “Evolving” Dad.

    Reply

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