Grill Season!

Here in the US, we remember our fallen soldiers on Memorial Day. We also take this time to gather and commence grilling! The grill is perfect for all sorts of foods and today I chose a more traditional menu that included meat. I urge everyone with access to locally raised meat to spend the extra money and support small farms. My meat is purchased at a local farm stand that sells small farmer’s products. While my chickens are smaller (they haven’t been stuffed with inappropriate feed), they are tasty! Today, I was lucky to score some wonderful lamb chops. The sauce is inspired by my Turkish friend who suggested it. The asparagus and heirloom tomato are also locally grown. The tomato was a real treat!

Grilled Lamb Chops with Tzatziki Sauce


  • 1/4 c shredded cucumber
  • 1 Clove garlic, chopped
  • 1 Tbsp fresh mint leaves, chopped
  • 1/2 c plain greek yogurt

Squeeze excess liquid from the cucumber and combine with all ingredients. This is best when made a bit ahead so the flavors blend.

Salt and pepper both sides of the lamb chops. Heat grill to high and sear both sides of chops. Then turn the heat down to medium and finish to your liking. Try it less then well done for a juicier flavor.

Let the meat rest while you cook the asparagus.

Grilled Asparagus

Drizzle desired amount of cleaned asparagus with olive oil and sprinkle with salt. Heat grill and grill basket to high. Spread the asparagus out as much as possible in the grill basket and close lid of grill. Open and toss every minute or so. When the asparagus is slightly browned and bright green (not olive colored), it is done.

Heirloom Tomato and arugula salad

Chop the tomato and toss with arugula. Make a simple balsamic dressing using 1 Tbsp of balsamic vinegar and 2 Tbsp of olive oil.


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