2-3teaspoonsdried oreganorubbed between fingers to release the flavors
1/2teaspoondried thymerubbed between fingers to release the flavor
melted butter
fresh ground black pepperto taste
bamboo skewers
Braised Radishes
2tablespoonsolive oil
1poundradisheshalved
1clovegarlicsmashed
2tablespoonshoney
1teaspooncoarsely ground black pepper
2tablespoonscider vinegar
kosher saltto taste
Instructions
Lamb Chops with Pomegranate Relish
Prepare grill or grill pan for medium-high heat. Mix pomegranate seeds, olives, feta, 1/4 cup olive oil and parsley in a bowl; season with salt and pepper. Rub lamb cops with remaining 2 tablespoons of olive oil, then fennel; season with salt and pepper and grill to desired doneness. Serve with relish.
Greek Baby Potato Kabobs
Slice each potato in half, then poke a few holes into the skin-side. Place in large heavy resealable plastic bag. In bowl whisk together olive oil, lemon juice, garlic, oregano, thyme and kosher salt; pour over potatoes. Seal bag and turn to coat. Place in refrigerator for 2 hours.
Soak bamboo skewers in cold water for 30 minutes. Remove potatoes from marinade and skewer each potato with flat side facing down. Discard marinade.
Preheat grill to medium heat and oil the grates. Place potatoes flat side down on grill and cook, uncovered (so you can keep an eye out for flare ups) for 20-22 minutes, or until golden brown. Cooking time will vary based on the size of your potatoes. After cooking, brush with melted butter and then season with ground black pepper and kosher salt.
Braised Radishes
Heat oil in a medium saute pan over medium-high heat. Add half the radishes and all the garlic, and cook until radishes are lightly browned, about 5 minutes. Add the honey and pepper and allow honey to caramelize, about 1 minute. Add the vinegar, the remaining radishes and the salt. Cook until the second batch of radishes is just warm but not soft. Serve warm.