Isaac’s favorite Lamb Chops

Upon Isaac leaving for camp he had one request upon his return; his favorite dinner.  He requested (in this order) red velvet cupcakes, grilled lamb chops with my special marinade, grilled yellow potatoes, and baked kale.  Easy enough.

Isaac being away for 13 days was not easy.  Although I had plenty to keep me busy, between the other two boys, lots of constulting jobs for both writing and photography, keeping the house in order, and fitting in some yoga/me time, there was not many hours or moments left in the day to pine away for my little Isaac.  I wrote him everyday and everyday I stood by the door waiting for the mailman. Most days, I was left with a tinge of sadness.  However the “3” letters that I did receive were a bright spot.

This past weekend was a baking/cooking weekend.  Between the parties, bbq’s,and our 2nd annual bake sale(more on that later) to raise money for Share our Strength, I spent a lot of time in the kitchen.  So when my first batch of red velvet cupcakes didn’t turn out (red food gel is my nemesis), I almost said forget it.  But then when I woke up at 5:45 on Sunday morning, realized that we were picking Isaac up from camp at 10:00 a.m. and did sort of promise him red velvet cupcakes – I wasn’t about to disappoint.  I whipped up another batch using some natural, red food coloring.  Glad I gave them a second attempt.

Grilled Yukon Gold Potatoes
(mince 2 garlic cloves, add some olive oil, lemon zest, 1/2 juice of one lemon, salt + pepper. cut potatoes and mix to coat. throw on grill with your chops)

It was nice to have all my boys in one place.  Dinner was a treat as Isaac shared all of his camp stories. He’s excited to go back next summer and thinks he is going all three sessions (8 weeks)!  That’s my boy!Best friends –  first year at sleep away camp

Lamb Marinade


2 tsp. fresh, minced ginger
1 Tbsp. shallots, chopped
1/4 cup fresh basil
1/4 cup fresh, italian parsley
1/4 cup fresh cilantro
1/4 cup rice wine vinegar
1/2 cup grapeseed oil
kosher salt
fresh ground pepper


• pulse ginger and shallots in the bowl of a mini chopper.
• add the herbs and pulse until you create a simple paste.
• add vinegar, oil, salt, and pepper and pulse to combine.

• in a large glass bowl, combine lamb chops(I use  2 racks of lamp and have the butcher cut them into chops) and marinade and coat chops completely.
• cover bowl with plastic wrap and refridgerate at least 30 minutes.  I usually marinate all day.
• heat grill and grill, indirectly.  we like ours medium-rare to medium, about 6-9 minutes.

The Urban Baker /

Related links and recipes:
Aromatic Grilled Lamb Chops – Sea Salt with Food
Lamb Chops with Garlic Rosemary Sauce – The Comfort of Cooking
Grilled Potatoes and Broccoli Packets – My Kitchen Addiction
Rosemary Lamb Popscicles with Mint Gremolata – Kiss My Spatula

Showing 16 comments
  • Kim

    It doen’t look easy for a mom to see is child away… Anyway, this meal looks perfect for the return of your son!

  • Marla

    I bet you missed your sweet heart. Bet the homecoming was extra fabulous with this awesome food 🙂

  • Reply

    Isaac is one lucky kid!! Sounds like a great meal.

  • Georgia Pellegrini

    Sounds like you’ve been busy! What a wonderful dish, lamp chops are one of my desert island foods.

  • Lucy Lean

    What delicious treats to look forward to upon his return – I will be away for August and when I get back I’d like exactly Isaac’s menu please! Don’t miss me too much ; )

    • Susan

      I would welcome the opportunity to cook for/with you! Have fun in Paris! Any chance of seeing your face before you leave? x

  • Amanda

    What a lucky boy to have a mom who loved him and missed him to much… and to get him his fav meal! 🙂

  • Reply

    Wait, you have a kid that requests lamb chops and baked kale?! Wow, I’m impressed, he has a very sophisticated palate.

    • Susan

      At times, yes-he likes the good stuff. But he will never so no to a burger and fries!

  • Reply

    These lamb chops look wonderful, and I love your recipe for marinade! I am sure it is divine on the lamb chops, and I’m thinking it would be great for lots of other grilling this summer, as well. Thanks for sharing and submitting your recipe for this month’s Kitchen Bootcamp!

    • Susan

      What a fun challenge, Jen! And thank you so much for creating this space for all of us to share – such a great idea!!

pingbacks / trackbacks
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