After the huge Easter brunch we almost didn't have to eat for the rest of the day, but I had some lovely Lamb Chops from De Krat in the fridge so the BBQ was used again for a simple Easter dinner.
Lamb Chops marinated in some
Olive Oil and fresh
Thyme with
Sea Salt and
Black Pepper for half an hour. Then BBQ-ed for 8 minutes, left over
Baguette put next to it. Dressed some
Lettuce with vinaigrette of
Red Wine Vinegar and
Olive Oil. Other ingredients on top:
Cherry Tomatoes cut in half,
Pine Nuts roasted for a couple of minutes,
Spring Onion in slices and some fresh cut
Mint.
After the huge Easter brunch we almost didn't have to eat for the rest of the day, but I had some lovely Lamb Chops from De Krat in the fridge so the BBQ was used again for a simple Easter dinner. Lamb Chops marinated in some Olive Oil and fresh Thyme with Sea Salt and Black Pepper for half an hour. Then BBQ-ed for 8 minutes, left over Baguette put next to it. Dressed some Lettuce with vinaigrette of Red Wine Vinegar and Olive Oil. Other ingredients on top: Cherry Tomatoes cut in half, Pine Nuts roasted for a couple of minutes, Spring Onion in slices and some fresh cut Mint.
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