My official entry...
Since several of you farkers cooked what I was going to cook before I did, here is my what was left entry.
I started out with a rack of lamb chops, seasoned with OO, k-salt and pepper, then rubbed with OO, minced garlic, fresh oregano, rosemary and thyme from my garden, and vacuum sealed for 24 hours.
While that was getting happy, I put some diced red potatoes in a baking pan with Herbs de Provence, and covered them with bacon in a baking pan, and put it in the oven to roast at 350.
I prepped my marinaded rack of lamb, and tossed it on the red hot redhead. I learned the hard way that you need to wrap the boned in foil, or they will burn to charcoal.
Sorry, I was juggling to many foods, so I didn't get a shot of the rack on the grill. :doh:
I did get a shot of the bacon roasted potatoes.
I also grilled up some asparagus, drizzled with OO and sprinkled with k-salt and pepper.
Here is how it all turned out. The lamb was rare, but hot all the way through-- just the way I like my lamb chops. The savory bacon roasted potatoes, and just done asparagus were perfect sides.
CD