Lamb chops on the BBQ

After a huge Easter brunch we hardly need to eat anything the rest of the day, but there are some lovely lamb chops (from De Krat) in the fridge. So the BBQ is lit again for a simple Easter dinner.

I marinated the lamb chops in some olive oil and fresh thyme with sea salt and black pepper for half an hour. Grill them for about 8 minutes, while putting some left over baguette next to it.

Dress some lettuce with red wine vinegar and olive oil. Other left over ingredients on top, in our case halved cherry tomatoes, roasted pine nuts, sliced spring onions and some fresh cut mint.

One of the things I really love about having a (tiny) garden in Amsterdam: Being able to BBQ!

Easter Eve BBQ

Although the weather wasn't very helpful these last couple of days we decided to have an Easter Eve BBQ, if only because our weekly organic box 'De Krat' was so full off lovely ingredient screaming to invite some guests. Only ingredients we had to add for a 6 person BBQ with salads and bread were some steaks, 1 avocado, pinenuts and some fresh basil and thyme. Alright, and some merquez sausages.

Salad 1: Grilled Veg Salad
Slice 1 Courgette and 1 yellow Pepper, brush the slices with olive oil and grill for a couple of minutes on each side. Mix it up with a chopped peace of Garlic, chopped Basil, a squeeze of Lime juice and some salt and pepper. Put aside. Fry some Pine nuts, cut some Cherry Tomatoes in half. Mix up 1 tbsp Red WineVinegar with 3 tbsp Olive Oil for the vinaigrette. Dress 3 hands full of fresh Spinach with the vinaigrette and put all the other ingredients on top. Finish of with some salt, pepper  and fresh Basil

Salad 2: Sunny Salad
This salad was solely based on the fact De Krat brought me pansies to use in the kitchen, so we had to make them into salad that added a little sunshine to our Easter Eve BBQ. All you need to do for this salad is slice and mix and its ready.
Cut and wash (a) Green Lettuce, slice an Avocado, cut Cherry Tomatoes in half, slice up half a Yellow Pepper. Slice a Leek  into thin rings, put in a bowl and pour some boiling water over, put aside. Make a dressing of 1 tbsp (Fennel) Vinegar, 3 tbsp Olive oil, 1 tsp (Spring) Mustard, 1 tsp  Honey and s+p. Dress the lettuce and put on a plate. Drain the leek and put on top, together with the other ingredients. Finish of with the Pansies, some Fresh Herbs (I used fresh Mint and Perilla) and maybe some Pine Nuts.

For the rest we needed some meat and bread. Where else to get your steaks than from butchery Louman who truly sell the best steaks you can get in Amsterdam. Their Merquez Merquez sausages are also not to sneeze at by the way. Bread of course from De Krat, who brought us some nice Walnut bread from Menno this week. And also got some brown Baguette at the Vlaams Broodhuys.

 

Despite the low temperature it was a very successful Easter Eve BBQ with thanks to De Krat en butchery Louman!