Bistro Night-Lamb Chops with Brussel Sprouts, squash and salad

Ordinarily we sit at the dining room table and eat our dinner with candle light and gentle music. On Sunday nights we like to watch 60 Minutes and we set the old antique chest in front of our couch. We call this Bistro Night. This dinner is prepared quickly and easily.

Ingredients:

Lamb Chops
Brussel Sprouts
Red Pepper Flakes
1 Tsp of butter
Left over Squash
Left over green beans
Left over beets
mixed greens
crumbled feta
Balsamic Vinegarette

Set your Lamb Chops out ready to grill. I did not flavor them with a seasoning because Lamb is so rich in flavor and I really like the flavor alone. Turn your grill on high.

Wash and cut your Brussel Sprouts. Put in a small pan with an inch of water. Bring the water to a boil and cook for 3 minutes. Turn off the heat, and drain. Sprinkle a few red pepper flakes and add a tsp of butter and  salt and pepper to your taste.

Cook your Lamb Chops on the grill about 4-5 minutes on each side. Cut into one to check the rareness and remove from the grill, if it is to your liking.

Heat your leftover squash.
Add your leftover vegetables to the mixed greens, sprinkle with feta and toss with your dressing.

Bon Apetite!