Monday, 11 July 2011

Lamb chop BBQ with the Fam!

This past Sunday we decided to have a little family BBQ.  My Dad had suggested we do lamb, since it had been a while.....probably about a year since any of us had eaten lamb.  Dinner ended up being a group effort and it was a fun afternoon.
 Dad did the meat and the salad, I did the sides (Grilled asparagus, Zucchini squares, and Grilled/marinated Portobellos)with a little help from Lil A who came up with the Portobello recipe
 It all came together nicely and by the end of it we were all sooooooo stuffed!!!!!!!!!!

 (please see previous post for zucchini square recipe)

(Isn't eating out side so great!)

Grilled/Marinated Portobello Caps

  • 3 large portobello mushrooms stems removed
  • 1/2 cup canola oil
  • 1 small chopped onion
  • 4 cloves garlic, minced
  • 1/4 balsamic vinegar

  • Here's what you need to do:
    1. Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
    2. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
    3. Grill over hot grill for 10 minutes. Serve immediately.
    *We set up the shrooms in little tinfoil bowls and allowed some of the vinegar to drizzle over the side and then popped them on the grill as is (in their homemade little bowls) so that the balsamic on the bottom would thicken and make a nice sweet syrupy gravy.

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