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I like to boil small potatoes (red, yellow, fingerling, etc) and then toss them with butter, salt and rosemary. Simple, but I think they go really well together.
Sometimes I skewer them and finish them on the Egg before tossing them with butter & rosemary.
I'm Kristi -- I've been cooking on a BGE since 2003.
I write about food & travel on Necessary Indulgences - http://necessaryindulgences.com
Anything goes good with lamb. Rosemary is supperb with lamb as well as greek seasoning. New potatoes or small Yukon Golds roasted with rosemary or Greek seasoning and olive oil along with some fresh asparragrass fixed in whatever fasion you prefer. I like to take 3 or 4 spears (depending on their size) and wrap them with a narrow strip of prosciutto. Then roast them in the oven for 10 minutes or so or do them on the egg.
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