Last night's dinner was lamb chops, got them a perfect medium rare, marinated in lemon zest, lemon juice, garlic, evoo, thyme and black pepper. The marinade is Ellie Krieger from FN, but I substituted thyme and black pepper for oregano. I liked it. I used S&P on lamb before grilling. I made a mustard mint sauce on the side from Rachel Ray: mint, stone ground mustard, ww vin, honey and evoo. I was able to balance the salt and sweet, but it turned out very vinegary. It was OK on the lamb and veg, better as a salad dressing. I won't make it again.
I also made roasted sweet potato, turnip, cippolini onion and cauliflower. I just added S&P and evoo. Roasted the veg for 45 minutes at 400degrees. I stirred them a couple times. They turned out good, I could have subtracted about 5 minutes in the oven. They weren't mushy, but on the verge. I didn't account for carryover. I was pleased with the taste. My favorite was sweet potato. Steve liked the turnip the best.