Been a while since I got a recipe up for y’all, so here is the first in what will be many ‘from the grill’. I call it Cedar Garlic Lamb with Cilantro Potatoes. Here’s what’s what.

• Lamb loin chops. Rack of Lamb, cut into individual pieces would work just as well
• Cedar plank, soaked in water for at least 1 hour
• Red potatoes, cut 1/4″ slices
• 1/2 cup cilantro
• Lots of garlic. Probably the whole clove
• Olive oil
• Salt and Pepper

To get things started, figure out a way to get the cedar plank on the soak. You can get these at your local BBQ store and sometimes costco. They are spendy, but so worth it. Once on the soak, chop a whole clove of garlic. Don’t worry, you’ll need all of it. Finally, coat your lamb with olive oil, salt and pepper. then, sprinkle about 1/2 the garlic on top. Let it marinade until the plank is soaked, about 1 hour.

Meanwhile, slice your potatoes. Get those in a pan with a fair amount of olive oil. enough to cover the pan about 1/4″. Get it hot and add the potatoes and garlic at the same time. Give ‘em a good fry until they have some color on them. Add the cilantro when they are done and mix it up real nice. Of course, you lit the grill first, right?

Place the lamb on your plank after pulling it out of the water. Put the whole thing on your hot grill, but not the hottest part. You don’t want this to catch on fire completely. Looking for more of a nice smoulder. Leave it on the grill, checking for flame ups and with the lid closed, for about 1/2 hour. Longer if you like your lamb cooked beyond medium rare.

Plate. Any vegetable would go great with this. I picked corn because it was in the freezer. If you have a pot of beans handy, they would go great with this, as would some nice steamed green beans.

Drink suggestion? Just about anything, but a light red or simple ale would be brilliant!