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!