Grilling and chilling

Here in Northern California our weather runs in 3 to 4 day cycles. We will have a few days of glorious weather with highs in the upper 70’s and lows in the upper 50’s and then a heating trend where for 3 or 4 days the highs are in the 90s to 100F with lows in the 60s. Even when it is hot the humidity is low so it is not terribly uncomfortable but I like to keep the house as cool as possible to cut down on the air conditioning. Thus, we had a dinner of grilling and chilling.

The grilling refers to the lamb chops which were sous vide and then grilled outside and the sweet potato which was microwaved and then also grilled. Except for the hot water from the immersion circulator (132.5F) everything stayed pretty cool. For the chilling portion of dinner instead of making a cooked vegetable I opted for a very lemony, minty tabbouleh which paired nicely with the lamb.

Grilled lamb chop with grilled sweet potato and tabbouleh

This entry was posted in American, Grains, Grilling, Lamb, Vegetables and tagged , , . Bookmark the permalink.

1 Response to Grilling and chilling

  1. Pingback: Oops. | Omnivore

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