Grilled Lamb Chops Patterson

4 lamb chops, 2-inches thick

1 tablespoon roasted garlic oil or olive oil

1¼ teaspoons kosher salt, divided

1¼ teaspoons freshly ground black pepper, divided

½ pound small Yukon golds or white potatoes (2-inch diameter)

½ pound green beans

4-6 leaves fresh lemon balm or mint, finely chopped

3 tablespoons dry mustard

3 tablespoons all-purpose flour

Mint jelly

Remove lamb chops from refrigerator about 30 minutes prior to prepping.

In a plastic bag combine the oil, 1 teaspoon each salt and pepper. Add potatoes and toss to coat. Dump them on a hot grill over direct heat, turning occasionally until they begin to brown on all sides. This may take about 10-15 minutes depending on the fire.

In the meantime, place green beans in same bag; toss to coat and let sit. Turn potatoes occasionally as they cook until slightly brown on each side, move to indirect heat, cover and let bake while you begin the chops.

Dry chops with a paper towel. Rub both sides firmly and thoroughly with lemon balm or mint. Rub both sides again with dry mustard, shaking off any excess.

Put the flour and ¼ teaspoon each salt and pepper in a small plastic bag. Add chops and toss to coat. Place on wire rack and allow to rest while you check the potatoes.

Remove potatoes to indirect heat and let bake another 20 minutes. Test potato with a fork; it should start to be tender. Put chops on the grill over direct heat and cook 3 to 4 minutes per side.

Move chops to indirect heat and cover, cooking 5-10 minutes or to your liking. (By time the chops are done, potatoes will have cooked about 1 hour). Two or 3 minutes before chops are done, grill green beans over direct heat, turning once. Garnish chops with mint jelly.

Serves two.

Nutrition values per serving: 450 calories, 16 g fat (3.5 g saturated), 40 g carbohydrates, 6 g fiber, 33 g protein, 85 mg cholesterol, 840 mg sodium.