Lovely Lamb Chops

This has been a crazy busy week. The lovely Beverly was here visiting from the west and we had dinner together with Auntie Mary. In caravan we went westward towards Mississauga, to be greeted with warm beer and an equally warm house. Energy conservation is alive and well in the west , of well almost anywhere. Lovely dinner of which included something I think I have never had in my life, sauerkraut. Did I run home to make it, sadly no, it has been a busy week. Lambchops, aside from that obnoxious Sherri person had always been a mystery to me as a sweet luscious meat. Because as I was growing up they were always incinerated burnt offerings with a putrid green jelly. Grilled slowly on the barbecue until firm and slightly pink, heaven. Tonight served with marinated roasted red peppers and Mosihes vinaigrette coleslaw. YUMMY Lambchops my Way Olive oil, Juice of one half Lemon Rosemary Garlic Puree (I have run out of the jarred and am now on to the tube) Salt and Pepper Marinate for 30 Minutes at room temp and grill on barbecue _