Sunday Night BBQ

When we have the chance, we love to BBQ Sunday or Monday nights with our neighbors. We share a backyard with the family next door, a young family with 2 kids: Bob, Andel, Owen (2) and Ava (4). Ava asked us the other day when we're gonna BBQ again, so Sunday night we met up in the backyard to milk a little more outdoor cooking out of summer (although the dark crept up on us quickly!)

Now little Owen is obsessed with Scott. Whenever he sees Scott, Owen drops what he's doing and uncontrollably yells "Cott...Cott!" while running towards him. Owen is especially fond of starting the charcoal grill with Cott. He helps to empty the ashes, and carries armloads of charcoal.Owen preps the grill

With the grill going, I made a quick mint/parsley herb sauce for some beautiful lamb loin chops. Here's our dinner:

Grilled lamb chops with mint salsa verde, grilled rosemary baby potatoes, grilled brussel sprouts

Grilled Lamb Chops with Mint Salsa Verde
(adapted from Saveur)

4 1"thick lamb loin chops (about 1 pound)
1/2 cup olive oil, plus more for the lamb
salt, fresh ground pepper
2 cups loosely packed fresh mint, finely chopped
1/2 cup flat leaf parsley, finely chopped
1 tbsp capers, finely chopped
1/4 tsp red chili flakes
6 oil packed anchovy filets, drained and finely chopped
1 clove garlic, finely chopped

Rub lamb with a little olive oil and season with salt and pepper. Set aside to rest.

To make the salsa verde:
combine mint, parsley, chili flakes, anchovies, and garlic in a medium bowl. Slowly drizzle in 1/2 cup olive oil while stirring with a fork. Set aside.

Build a medium-hot fire on a charcoal grill (or set gas grill to medium-high). Add loin chops and cook, flipping once, until brown and crusty, about 6-8 minutes for medium rare. Transfer lamb to a platter. Stir sauce and drizzle over chops. Reserve some sauce to serve on the side. Enjoy!