This weekend we enjoyed American lamb chops that were marinated overnight and grilled over charcoal.
We grilled the whole loin racks, cut them into one bone chops. We stood around the barbecue pit, ate the chops with grilled French bread, coated with garlic, olive oil and Parmesan cheese.
"Journal of some of the great foods,meals, fishermen, farmers, ranchers and cooks that have impacted my life. I am always in search of the next fine food or meal and the people that catch, grow or prepare them. Life would sure be flavorless without those ingredients."
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