Recipe(tried): Herb Marinated Lamb Chops, Buffet Potatoes, Roasted Brussels Sprouts.

These were honestly the best lamb chops I have made, the quality of the chops was excellent, although they were more loin than rib chops. I had frozen them in a single layer, so just put them in a bag with the marinade while still frozen and let them thaw in the marinade turning often. This tip is thanks to Terry/MD. She mentioned one time that she thought frozen meat took well to being marinated and thawing in the marinade and I started doing that when marinating and believe it is an excellent suggestion. My husband put them on the grill, really, really delicious.

Herb Marinated Lamb Chops

1/3 cup extra-virgin olive oil
4 tablespoons fresh lemon juice
2 bay leaves, broken in half
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh rosemary leaves
1 1/2 teaspoons freshly ground black pepper, or to taste
2-2 1/2 pounds lamb rib chops (about 12, 3/4 inches thick)
1/4 teaspoon kosher salt

In a nonreactive bowl or a zip-top bag, mix together the oil, lemon juice, bay leaves, thyme, rosemary, and pepper. Rub this mixtue into the lamb chops anbd put the chips into the bowl or bag with the marinade. Seal the container, refrigerate and marinate for at least 1 hour,or as long as overnight.

If possible, remove the chops from the refrigerator an hour before cooking to bring them to room temperature. (if you can't do this, add a couple of minutes to the cooking time.) Heat the broiler and broiler pan for at least 10 minutes before cooking. Remove the chops from the marinade and scrape the herbs from the chops. Pat chops dry and season them with the salt. Put the chops under the broiler and cook for about 5 minutes on the first side; turn them and cook about 3 minutes for a rosy center.

Buffet potatoes

This is an old recipe and was given to me by my favorite auntie who is now deceased. She was a wonderful cook and loved recipes and collecting them as much as I do. Last night I used minced chives instead of parsley in them. a couple of Green onions are an even better choice when they are on hand.

4 medium baking potatoes (about 1 3/4-2 pounds)
3 tablespoons butter or margarine
salt and pepper- chopped parsley
1/2 cup grated sharp process american cheese (I like Hoffman's super sharp if I have it, but have used cheddar)
1/2 cup light or heavy cream (evaporated milk also works)

Cut potatoes into strips as for french fries. Place in center of a large piece of heavy duty aluminum foil or two thickness of regular. Shape foil to form baking dish (spraying with pam helps keep potatoes from sticking) and add potatoes. Dot with butter, sprinkle with pepper, salt parsley and cheese. Pour cream over. Bring edges of foil up and together and fold over to make a loose fitting tightly closed package but don't press. Place in a shallow pan. Bake in a 425 degree oven for 45-50 minutes. Open carefully.

Roasted Brussels Sprouts

(I found if the brussels sprouts are very small they need a little less time in the oven.)

Combine 1 pound trimmed and halved brussels sprouts, 1 tablespoon melted butter, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a jelly roll pan coated with cooking spray. Bake at 425 degrees F. for about 25 minutes or until tender crisp.