Wednesday, March 24, 2010

Grilled Lamb and Roasted Carrots

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It is spring here in SoCal and as a result the Farmer's Market is brimming with fun vegetables to try. Last weekend, I was browsing the Ojai market and saw some beautiful carrots. Not just orange carrots but also red and yellow. In hindsight, I probably should've chosen a plate that was not yellow so you could get the full effect of the colorful carrots but man they looked great and tasted better.

Easter is also right around the corner so lamb was on my mind. If you are afraid of flames, don't grill lamb steaks! The flames were jumping like frogs!

There is no recipe for this meal really. Grill Lamb steaks 4-5 minutes per side (but a nice herb rub would really be something with these), serve warm.

For the carrots, cut off the stems and wash carrots. Toss with olive oil, salt and pepper and roast 10-15 minutes depending on the size of your carrots--mine were small so 15 minutes was a little long. The carrots will be sweater once cooked.

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