Grilled Lamb Cutlets With Pea-Pod & Basil Pur Recipe
 

Yield: 4 Servings
 
      1 lb pea pods
      1 oz butter
      2 oz cream
      4    lamb cutlets
      1    clove garlic
      1    olive oil
      1    salt and pepper
      1    handful of basil leaves

Steam the pea pods until just tender and pass through a sieve. You
can
liquidise them, but I found it allowed too much of the fibre into the
puree. Reheat the puree gently with the butter and the cream.

cut the garlic clove in two and rub over the surface of the meat.
Brush the olive oil over the meat and season well with salt and
pepper. Grill for a few minutes each side, depending on whether you
like your lamb pink, or well done.

Roughly chop the basil leaves with a sharp knife and stir into the
puree off the heat, season with salt and pepper and serve with the
meat.

Grilled Lemon Ginger Pork Chops
 
      Yield: 6 Servings
 
    1/2 c  vegetable oil
    3/4 c  soy sauce
      2 t  garlic powder
      1 t  black pepper,coursely
      1    ground
      1 T  ginger,ground
      1 t  lemon peel
      6    thick pork chops
      1    well,Trimmed

Combine oil, soy sauce, garlic powder, pepper, ginger and lemon peel
for marinade. Pierce chops on both sides with a fork. Marinade chops
approximately 30 minutes before cooking on grill. Grill chops 8
minutes on one side; turn and grill 8 minutes on the remaining side.

Grilled Lemon Pepper Chicken Breasts With Thy
 
      Yield: 4 Servings
 
      1    no ingredients

1/4 c  fresh lemon juice
1 TB coarsely ground black
:          pepper
:          Salt
1/2 c  extra-virgin olive oil
3    whole boneless skinless
:          chicken breasts
:          For gremolata:
1 TB fresh thyme leaves
2 lg garlic cloves, -- minced
1 ts freshly grated lemon zest
:          Garnish:
:          Lemon slices
:          Thyme sprigs

In a bowl whisk together lemon juice, pepper and salt to taste and
add oil in a stream, whisking until marinade is emulsified. With a
rolling pin or smooth side of a meat pounder flatten chicken 1/4-inch
thick between sheets of plastic wrap. In a large resealable plastic
bag marinate chicken in marinade, chilled, 30 minutes.

Prepare grill. Make gremolata: In a small bowl stir together gremolata
ingredients. Grill chicken on an oiled rack set 5 to 6 inches over
glowing coals until just cooked through, about 2 minutes on each side.

Serve chicken sprinkled with gremolata and garnished with lemon and
thyme.

Yield: 6 servings