We are really maxing out on the red meat this weekend. Friday night was a beautiful bone-in rib eye steak. Just put some Montreal seasoning on it and seared down close to the coals.
Served with a loaded baked potato and veggies.
Last night was rack of lamb, yumm. Marinated in soy sauce, worchester, basalmic vinegar and herbs d'Provence for an hour or so. Mixed the asparagus with evoo, fresh lemon pepper and Shakin the Tree.
On to the egg. The lamb had seared at a higher temp, lowered it and put the lamb back on along with the asparagus to roast.
Plated with a wild rice pilaf. Soooooo good.
Have a chuck roast smoking now to shred for soft tacos for dinner.
Happy Mother's Day!