|Rack of Lamb|
I threw on a rack of lamb (Willow Hill Farm) sprinkled with a coffee/chili spice mix, some beef kabobs (Boucher Farm, recipe tomorrow) and Pomykala's fresh asparagus coated in Drew's Romano Caesar salad dressing. Watch that salad dressing - it catches fire when it hits the flame! High drama!
The rack was seared on both sides, then the burner was turned off. The opposite burner was set to low, the cover lowered, and it baked for about 20 minutes. (The asparagus and beef were already done and removed from the grill).
|Ramps from Willow Hill Farm|
|Turnips from Arethusa Farm|