The Monday following Easter was a very special day. We were home from school my father took the day off and the family would go on a picnic.
My uncle would pick us up early in the morning. It did not matter what the temperature was. I remember the time we were bundled up in our coats and it was very very cold, however we have to celebrate and had to go outdoors.
Our favorite place to go was miles away it was at Mohansic State Park in Upstate New York. We lived in the Bronx and it was miles away so it was a long ride. My mother would bring prepared meats to roast. We would have breakfast there, lunch and dinner. We would bring the coffee pot, various leftover cakes. In the afternoon we would have sandwiches.
The children would play together by going on hikes to explore.
The grownups would play cards.
The men would start the grill. The grill would be nice and hot by the time we had dinner. My father always roasted lamb. We would have hot lamb chops salads, leftovers from Easter dinner. Breads and foccacia were always part of our picnics.
I have fond memories of those days. So, today being the Monday after Easter, let's make some grilled lamb chops.
Let's get the grill ready and make some lamb chops.
4-6 lamb chops
2-3 fresh lemons
Salt and pepper to taste
Fresh garlic (as much as you like)
Honey (preferably local)
Hot pepper flakes (optional)
Bring the lamb chops to room temperature. Salt and pepper both sides.
Prepare the herb dipping sauce:
1/4 cup good olive oil
Finely chopped garlic
Chopped fresh parsley
Squeezed fresh lemon juice
1 TBS honey
Place all dipping sauce ingredients in container of small processor.
Grill chops on hot grill and cook till desired doneness.
Serve with mashed potatoes, asparagus and a nice tossed salad.
Viola! Fast and delicious 👌
Serve with a glass of Pinot noir wine.