If we are going to eat red meat there are only two ways I like it, as hamburgers (or it’s cousin meat loaf) and lamb chops. I tend to think of lamb chops as a special occasion meal but it is just as good on a Thursday night. John did a great job grilling these and they turned out with some good grill char while still being pink inside.

I microwaved the potato halves until they were pretty much done and then after spritzing them with olive oil spray and throwing on a dash of salt, I handed them off to John for some char on the grill.

The glazed carrots I made were following a recipe for Vichy carrots by Jody Williams and adapted by Sam Sifton of The NY Times. My further adaptations are in parentheses. My carrots took about 25 minutes to cook and we’re not too glazed. This is probably due to using brown sugar instead of honey. They were good though.

Vichy Carrots

1 pound carrots, young ones if possible, or older ones cut into lengths of around ½ inch by 2 inches, trimmed and peeled
Kosher salt
2 tablespoons sherry vinegar
2 tablespoons honey (I used 1 heaping tablespoon brown sugar)
2 tablespoons extra-virgin olive oil (I used 2 teaspoons)
1 medium-size shallot, peeled and finely diced
½ teaspoon fresh thyme leaves, finely chopped

Put carrots in a sauté pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.

Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. If pan appears about to dry out during this process, add a splash or two of water.

Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey or brown sugar, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.