July 15, 2015 Grilled Lamb Chops and Eggplant with Steamed Asparagus and Tzatziki

July 15, 2015 Grilled Lamb Chops and Eggplant with steamed Asparagus and Tzatziki 

This one of our favorite meals; delicious healthy ingredients cooked simply.

I shopped at Sprouts yesterday after filing my brief.  I found a three pack of lamb chops marked down to $6.99/lb., a lovely fresh eggplant for $.88 and asparagus for $2.50/lb.

We had a ½ cucumber and two tomatoes left in the fridge and an open container of Kirtland Greek style yogurt.

Tzatziki Recipe 

1 clove of garlic (actually three  small cloves from our garden) crushed

1 ½ cup of Geek yogurt 

2 Tbsp. of fresh dill and mint

1 Tbsp. of olive oil 

1 Tbsp. of lemon juice (I used lime juice)

½ cucumber peeled, de-seeded and diced

1 tomato diced 

The Kirtland yogurt is whole milk, so very thick, which requires more liquid, so the tomato and its juice is a good addition that I usually do not add, but worked well in this case.

When I finished making the tzatziki, Suzette sliced and brushed the eggplant and salted and peppered the eggplant and lamb chops and fired up the grill and grilled the chops and eggplant.

It is best to let the tzatziki sit for a few minutes.

 I went to the basement and grabbed a bottle of 2012 Famille Perrin Reserve Cotes du Rhone and opened it to iet air out a bit.

Then when Suzette brought the grilled items in from the grill and sprinkled feta crumbles on the eggplant and we ate a great dinner and watched the Tour de France ride over Col de Touramelet as Mickah, the Polish rider who won the Polka Dot jersey last year, effortlessly rode to the stage victory a minute ahead of the next closest rider and about five minutes ahead of the peloton.

Bon Appetit