If last night's meal was ho-hum, this evening it was far from it. How could a recipe this simple come out so frickin' delicious every time? Thanks to a long-term special on shoulder lamb chops at my local Harris Teeter, I was able to bring this meal to the dinner table again tonight. The chops get to marinate for about an hour in a mustard-and-herb mixture, and then they grill up to perfection.
Alongside, another go at the macaroni and cheese casserole, again with Gruyère and goat cheese. Some seasoned lima beans got lost in the punch of fantastic flavors but still held their own.
"Pan-Grilled Lamb Shoulder Chops" from The Food Network Kitchens.
"Macaroni and Cheese Casserole," by Sarah Gabriel. In Cook's Country, June/July 2012, p. 17.
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