The 28th recipe I’ve made for this group is Grilled Lamb Chops and Fingerlings with Arugula Pesto and can be found in the Whole30 Cookbook on page 54. Margaret's post is here.
Ingredients: lamb chops, garlic, thyme, salt, pepper, potatoes, olive oil, arugula, almonds, lemon zest, lemon juice, and cayenne pepper.
Margaret happened upon some really nice lamb chops in her weekly shopping so she selected this recipe. I was onboard immediately as we love grilled lamb chops. Mark is the prime “griller" here and I am the prime maker of sides, salads, and desserts. This happens April through November, prime grilling season in Indiana. The rest of the year Mark is on vacation from any sort of cooking, which is fine, as I am very grateful to have him grilling 7 months of the year. He is, very good with the grilled proteins, and he will often grill vegetables as well, as was the case today.
The seasoning flavors and pesto were delicious on the lamb chops. The potatoes I cut into bite-size pieces to get them nice and crispy. We added grilled asparagus and the remaining couple tablespoons of the granola-topped root vegetable dish we had earlier in the week. A wonderful Sunday dinner, definitely worthy of a repeat.
As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.