This week is my husbands birthday so I have made every attempt to make his favorite foods. Well that, and its getting cooler here which means less grilling time.
2 Bone in Lamb Chops
1 T Fresh Rosemary
1 T Course Sea Salt
1 t Pepper Corns
Place last three ingredients into a mortar and use your pedestal to grind them. Rub spice mix into the lamb chops. Preheat grill to medium high. Add your lamb chops and cook for 15 to 20 minutes. Internal temperature should register about 145 F. Let rest for 5 to 10 minutes and serve.
Remember this is a manly recipe. One thing I will never understand is his love of Velveeta cheese. Give me a bechamel any day. But here goes nothing… If you’re like me, skip the Velveeta and make your own cheese sauce.
Cheesy Jalapeño Baked Potato Topping
2 Baked Potatoes
1/4 cup Velveeta Cheese
1/4 cup Chicken Stock
Fresh Jalapeño, sliced (amount varies by taste)
Over medium heat, in a small sacue pan melt the Velveeta cheese into the chicken stock. Stir until fully incorporated. Add sliced Jalapeños and cook until heated through. Pour over baked potato and salt and pepper to taste.