Grilling Season Is Here

Grilling season is here. Grilled baby lamb chops are a favorite of my family. However, if chops are not available or don’t fit in your food budget, substitute a butterflied leg of lamb (do not tie it.) Use the following recipe, marinate the meat, grill it to medium rare, let the meat rest for five minutes, and then slice and serve the lamb with the accumulated juices.

For the summer potato salad, use two varieties of potatoes for color contrast. The herbs, shallots, scallions and stuffed green olives give this potato salad a unique nuanced salty/spicy texture and flavor. If you hate green olives, don’t use them or substitute capers instead. This potato salad is also an excellent side dish with meats, chicken, and fish. Because the salad does not contain eggs or mayonnaise, it’s perfect for outdoor dining or a picnic.

To complete the menu, add your favorite vegetable, a green salad, hot crusty bread, and pour a full-bodied Merlot or mellow, thirst-quenching iced barley tea. For dessert, pick up a fruit pie and serve it with ice cream. Bon appétit!

Marjoram Mustard Grilled Baby Lamb Chops(Serves 6)12, baby lamb chops (T-bone) 3/4- to 1-inch thick

3 to 4 cloves garlic, minced

Freshly ground black pepper, to taste

Pinch of salt

About 1 and 1/2 tablespoons fresh marjoram leaves, chopped

1/3 to 1/2 cup grainy Dijon mustard

Sprigs of fresh marjoram for garnishTo prepare:Trim the lamb chops of excess fat.

With a sharp knife, make slits in the membrane on the edge to prevent curling.

Chop garlic, add black pepper and a pinch of salt to garlic and chop until minced. Rub the seasoned garlic into the chops and set aside. In a small bowl, mix the mustard and marjoram together until blended, smear both sides of the meat with the mixture, cover with plastic wrap, and marinate 30 to 40 minutes. Or refrigerate for up to six hours. (Bring to room temperature before grilling.)

Preheat the grill to high, oil the grid, place the chops on the grid, and sear/grill about one to two minutes per side. Turn again, to obtain a crisscross mark. Watch carefully; do not overcook the meat. Cook until medium rare, about four to five minutes total, or according to personal preference. Cover the grill for two minutes for medium well done.

Transfer the chops to a warm platter and garnish with sprigs of fresh marjoram.Summer Potato Salad(Serves 6)1 and 1/2 pounds small Yukon gold potatoes, scrubbed and sliced

1 teaspoon salt

1 and 1/2 pounds small red potatoes, scrubbed and sliced

1 bunch scallions, chopped

2 shallots, chopped

1/2 bunch flat leaf parsley, chopped, plus extra for garnish

1/4 cup fresh dill, chopped or more to taste

Sea salt and freshly ground black pepper to taste

2 tablespoons Grey Poupon Dijon mustard

3 tablespoons red wine vinegar, aged in oak

1/2 to 3/4 cup extra virgin olive oil or as needed

About 1/2 teaspoon freshly ground black pepper

Optional: 1 cup large stuffed green olives, or more to taste, well drainedTo prepare:Working in batches, in a large stockpot over high heat, add Yukon gold potatoes and enough cold water to cover the potatoes by 2 inches.

Add about 1 teaspoon salt to the water, cover, and bring to a boil. Reduce the heat and cook until the potatoes are just tender to the point of a table fork; check after five minutes.

With a large wire scoop, lift out the potatoes, drain well, and transfer to a large mixing bowl.

Add red-skinned potatoes to the water and bring to a boil. Reduce the heat and cook until they are tender, about five minutes. Transfer to a colander, drain well, and transfer the potatoes to the bowl.

Meanwhile, in a small bowl, whisk together the mustard, vinegar, and pepper until blended. Slowly whisk in the olive oil, whisking until the mixture becomes an emulsion.

Immediately drizzle about 2 or 3 tablespoons of dressing over the warm potatoes. Add scallions, shallots, parsley and dill, tossing gently until mixed. Taste and adjust the seasonings. Bring to room temperature, stir in olives. Transfer to a bowl and garnish with fresh chopped herbs. Can be done ahead and refrigerated, however, bring to room temperature before serving.Iced Barley Tea(Yields 1 quart)2 tablespoons pearl barley

3 cups water

1/4 cup honey

10 whole black peppercorns

1 lime, zest grated, juiced

2 tablespoons fresh lime juice (from above)

1 cup freshly squeezed orange juice

Ice cubes

Several sprigs of mint for garnishTo prepare:In a dry saucepan over high heat, add barley and toast, stirring constantly until aromatic and several shades darker, about five minutes.

Reduce the heat to moderate, add water (3 cups) to the barley in the saucepan and bring to a boil. Reduce the heat to low, cover the pan and simmer for 10 minutes.

Off the heat, add honey, peppercorns and lime zest and stir until the honey is dissolved. Cover the pan and steep the tea until it is room temperature. Strain the tea and discard the peppercorns and zest. Can be done ahead and refrigerated.

Just before serving, whisk in the lime and orange juice. Taste and adjust the sweetness.

Fill glasses with ice, pour tea over ice, and garnish with a sprig of mint or slice of lime.