Last night for dinner I made lamb chops the way my mother used to make them when I was a little girl.
I salted and peppered a thin cut (1/4 to 1/2 inch) lamb chop, then topped with a thin slice of onion, and topped the onion with a thin slice of tomato. Broiled the lamb chops for about 10 minutes on high, about 2 inches from the heat.
We had Patchen's garlic roasted potatoes and green beans sauteed with garlic and pine nuts, and they were really good....and of course, they took me back to my childhood.
Surprisingly, the entire dinner went well with a 2000 Tahblik Marsanne (Australia) that we'd opened before dinner. I'd identified the wine blind at a local wine bar/store a few weeks ago, and as a reward, was got the opportunity to buy their last bottle for $2; my kind of deal!