What to grill? What to grill? In rooting through the freezer I found a rack of lamb, problem solved!
I made a quick marinade of preserved lemon, some calabrian chilis, a fat clove of garlic, and olive oil. This got blitzed up to make a lovely orange paste which was smeared all over the lamb. Popped in a plastic bag and in the fridge.
I am into peeling asparagus these days. It is easy to do, provides a lovely color when grilled and makes them tender. I also decided to rice up a head of cauliflower that I had in the veggie bin and make steamed cauliflower rice with dinner.
Of course, I only thought to take a photo halfway through the meal, D'oh. So the photo is of the individual chops after grilling. The one of the far left shows some of the crustiness that the grill provided on the fat cap and the one on the far right shows that I did a good job of keeping them rosy pink on the inside.! Yeah, me!
Below are the remains of the asparagus and the riced cauliflower. I used a box grater to shred it up rather than a food processor because I was lazy, but then did really like the texture of the finished product!
Asparagus were oiled and sprinkled with salt and pepper then lightly grilled.
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