Hey Maritimers and Maritimes-at-heart! Our monthly newsletters is our way of dropping in to say hello, share a recipe, and pass on some news or upcoming events. We shared this springy dish in our April newsletter but we’re sure it works just about any day.

Serves 2-4…

• 2-4 lamb chops at room temperature

• 3 cloves garlic, chopped

• 2-3 tablespoons olive oil

• 1 tablespoon dried rosemary

• 1 teaspoon coarse sea salt

• Freshly ground pepper

• 1 large sweet potato, peeled and diced

• 1-2 tablespoons olive oil

• Cremini mushrooms, cleaned and sliced

• 1 tablespoon butter

• Splash of red wine

• Spring greens (your choice)

• Olive oil & red wine vinegar dressing

• Salt and pepper to taste’

Mix chops with garlic, olive oil, rosemary, sea salt and pepper. Let sit for 30 minutes and enjoy the garlicky-rosemary aroma. Turn barbecue to high (400°).

Toss diced sweet potato in olive oil, sprinkle with sea salt and place on a shallow roasting pan. Roast for 30 minutes on the top rack of the barbecue.

While potatoes are cooking, heat cast iron pan on barbecue. When hot, add chops to the cast iron pan. Cook one side for 4 minutes until brown (time varies by thickness of chop). Flip and cook for an additional 4 minutes. With very good oven mitts, remove cast iron pan from barbecue and place on stove. The handle of the pan will be super hot so be very careful. Remove chops from pan to a wooden cutting board to rest. Add butter to pan and turn burner to medium (pan is still very hot with garlic, rosemary and lamb drippings), add mushrooms and black pepper. Stir and cook for five minutes adding a splash of red wine.

Toss greens with olive oil & red wine vinegar dressing and salt and pepper to taste.

Serve lamb chops topped with mushrooms, alongside sweet potatoes and greens.

Enjoy with red wine and a sunset.