Meal No. 673: Grilled Lamb Chops

The dinner last night was fixed early—some folks were coming over for an early-evening hang. And I was scheduled to drive in the early evening up to Roanoke for a day with administrators there today. Alas, more winter weather swooped in and so the decision was made on Sunday afternoon to postpone my time.

But all that happened after the dinner prep wheels were set in motion, and so the crew who gathered sat down for a 5 pm dinner, which is virtually unheard of in the Roediger House. It was all too good.

The lamb chops (which continue to be on a good special at the Harris Teeter) were grilled, as per the custom here, but I did a different prep for them that involved a dijon and maple marinade. They definitely passed muster with us. I also tried out yet another recipe for mac and cheese, this time opting for one that claims you don't have to boil the macaroni first. I jazzed it up just a touch with ground mustard and nutmeg and cayenne pepper, and I mixed in some goat cheese to go along with the white sharp cheddar. I also really liked the recipe's call for panko, parsley, and minced garlic to give it a good crunchy topping.

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"Maple-Glazed Lamb Chops," by Gilda Lester [Wilmington, NC]. In Southern Living, December 2004, p. 162.

"No-Boil Mac and Cheese," in Bon Appétit, January 2013, p. 30.