What’s Your “Be Prepared” Meal?

Lamb chops and vegetable tian on the Primo Ceramic Grill

I love a cool kitchen in the summer. Dinner from the grill coming up.

Boy Scout Motto: “Be Prepared”
Long after my time as a boy scout leader, some of the sayings stick with me. “Be Prepared” is the Boy Scout Motto.  It’s no secret, my “be prepared” meal is lamb chops. I love lamb, but Julie is not a fan. So, whenever she is away for dinner, I simply go down to the freezer and pull out the lamb chops. I always have lamb chops in the freezer. Conveniently, the wine is downstairs, so I can grab a bottle of something good. Your “Be Prepared” meal should also be one for which a recipe is not needed. You know it by heart. This is one of my “know it by heart” meals. What’s yours?

In cooler weather, my favorite pairing with lamb chops is Syrah from the Northern Rhone, although most red wines will go very nicely.  In the summer, I love to open a Bourgogne Rouge (Pinot Noir) or Beaujolais (Gamay) as they are both lighter bodied and take a bit of a chill nicely.

Domaine Albert Boillot Volnay "Les Petits Poisots"

This Volnay is from our friend Raymond at Domaine Albert Boillot. He is a welcoming vigneron you should visit if you ever find yourself in Burgundy.

Domaine Albert Boillot Volnay AOC “Les Petits Poisots” 2015 (25€ at the winery, or online here)
Eye: Clear, pale ruby in color
Nose: Clean, medium intensity fresh strawberries with cinnamon and a bit of forest floor.
Mouth: Very dry, medium intensity flavor with lively medium+ acidity and low tannins. Delicious flavors of ripe strawberries with a clean (not at all stinky) element of fresh earth. This wine is ready to be enjoyed right now.  It will be fine for some additional aging, but why wait?  I rarely think of Burgundy wines as gluggable, but this is dangerously delicious.

Domaine Albert Boillot Volnay served with lamb chops and a vegetable tian

Pinot Noir makes a great summertime partner to lamb chops with grilled vegetables

Grilled Lamb Chops with Vegetable Tian

This is a meal you can know by heart. The vegetables should be whatever is available, hopefully fresh. However, the grocery store or Co-op work just fine. Use your favorite cheese. Improvise!


  • 4 lamb chops
  • A few sprigs of fresh rosemary, stripped and minced
  • 1 potato sliced into 1/4″ slices
  • 1 large onion sliced
  • 1 eggplant sliced
  • 1 zucchini sliced
  • 3-4 roma tomatoes sliced
  • Herbs of your choice, whatever is fresh, or just use Herbs de Provence dry blend
  • Extra Virgin Olive Oil (EVOO)
  • Good quality sea salt
  • Freshly ground black pepper
  • 1 oz. freshly grated Parmigiano Reggiano cheese


  • Prep the lamb chops 1-2 hours in advance if you can, but whatever time you have is fine.  Salt and pepper the chops, press the minced rosemary into the flesh of the chops. Place in the refrigerator.
  • Pre-heat the grill to 425-450° F
  • Toss the veggie slices in a bit of EVOO to coat
  • In a 10″ cast iron skillet, arrange the veggies in a ring around the outer part of the skillet, alternating potato, onion, eggplant, etc…  Fill the center with the remaining vegetables.
  • Drizzle the vegetables with 1 Tbsp of EVOO and sprinkle liberally with herbs.
  • Place the skillet on the grill, rotating every few minutes.
  • Cook the vegetables for about 30 minutes. For the most artful presentation, don’t flip or turn them. If you like browned edges on the veggies, go ahead an flip them. Less pretty, more delicious.
  • Sprinkle the grated Parmigiano Reggiano over the veggies about 1/2 way through the cooking time.
  • When the veggies are nearly done, move the skillet to the side and open the grill vents to let the fire heat up a bit.
  • Cook the lamb chops. 3 minutes per side for medium rare on our grill.
  • Plate and serve!

Lamb Chops and red burgundy wine at the Primo Ceramic Grill



5 Responses to “What’s Your “Be Prepared” Meal?”
  1. Amber says:

    Wow, I am so going to make this. Lovely meal with a great sounding wine.

  2. Lynn says:

    Love lamb and veggies so your “be prepared” meal / wine pairing = yes! I have two- poke bowl and crab cakes. Always have sashimi grade salmon in the freezer and a few cans of crab.

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  1. […] eggplant, you can simply keep it out of the rotation for a portion. My version is detailed in this post, but there are lots of versions available online. I love cooking it in a cast iron skillet on my […]

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