Grilled Lamb Chops with Balsamic Marinade

I found this recipe on the ‘Net, and adapted it to my own taste. For example, the recipe called for white cider vinegar, but I prefer using balsamic vinegar. It also calls for ordinary table sale, but I prefer using garlic salt for that little extra garlic kick.

Ingredients

·         BALSAMIC VINEGAR, ¼ cup

·         MINCED GARLIC, 1 tablespoon

·         ONION, 1 medium, thinly sliced

·         GARLIC SALT, 2 teaspoons

·         BLACK PEPPER, ½ teaspoon, freshly ground

·         OLIVE OIL, 2 tablespoons

·         LAMB CHOPS, 2 pounds or so

Directions

1.       Combine all of the ingredients (except the lamb chops) in a jar and shake well to make the marinade.

2.       Marinate the lamb chops in the marinade for at least two hours in a gallon-sized Zip-Loc bag in the refrigerator.

3.       Take the chops out of the refrigerator and bring to room temperature about 15-20 minutes before you plan to cook. Discard the excess marinade.

4.       Cook the chops in a grill pan, or on a grill. For three minutes per side for medium, a little shorter for medium-rare

Baked Salmon Dijonnaise

This one is so simple it’s almost embarrassing to write down the recipe.

Ingredients

·         SALMON FILET, whole, or cut into four-ounce pieces

·         MAYONNAISE, ½ cup

·         DIJON MUSTARD, 2 tablespoons

·         SALT and PEPPER, to taste

Directions

1.       Sprinkle salt and pepper on the salmon.

2.       Combine the mayonnaise and mustard, and spread on the top of the salmon.

3.       Place salmon on a baking sheet lined with aluminum foil or parchment paper.

4.       Bake for 10-15 minutes in a 350-degree oven, or until the fish is just cooked through and flakes easily.

5.       Turn on the broiler and broil until the Dijonnaise topping is golden-brown. Do not overcook.

6.       Serve with a salad or scalloped potatoes.