Healthy herbs recipes

I am eagerly waiting for the local meat locker to call and say my lamb is ready. Lamb chops are a favorite treat, and this spring I'm going to try the herb coating featured here. I started growing my own herbs last year, including rosemary, basil, and lemon sage. When I add those to lamb dishes and spring salads, the flavor leaps up three notches.

If you are a beginning herb gardener like me, start with the basics: rosemary, sage, basil, dill, mint, and thyme. There are more than 70 types of herbs, including annuals (basil, coriander), biennials (parsley), and perennials (chives, fennel, marjoram, mint).

Sow the seeds in shallow rows and firm the soil over them. Leaves may be picked as soon as the plant has enough foliage to maintain growth. Pick after the dew is gone but before the sun is too hot. For dry, winter use, harvest leaves before the flower buds open. Pick the seed heads as the color changes from green to brown or gray.

Mustard-Rosemary Grilled Lamb

The thick mustard mixture coats the chops like a marinade. To develop the best flavor, chill the coated chops for 2 or 3 hours.
Prep: 20 minutes
Chill: 2 hours
Grill: 12 minutes

8 lamb rib or loin chops, cut 1 inch thick

1/4 cup stone-ground mustard

1/4 cup thinly sliced green onions (2)

2 tablespoons dry white wine

1 tablespoon balsamic vinegar or rice vinegar

3 cloves garlic, minced

1 teaspoon snipped fresh rosemary

1 teaspoon honey

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Step 1. Trim fat from chops. In a small bowl stir together mustard, green onions, wine, vinegar, garlic, rosemary, honey, salt, and pepper. Spread mixture evenly over both sides of chops. Place chops on a large plate and cover loosely with plastic wrap. Chill for 2 to 3 hours.

Step 2. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145°F) and 15 to 17 minutes for medium doneness (160°F). For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.

Makes 4 servings.
Nutrition facts per serving: 194 calories, 9 g total fat (3 g saturated fat), 64 mg cholesterol, 557 mg sodium, 4 g carbohydrates, 0 g dietary fiber, 21 g protein.