Za'atar Lamb Breast, New Potatoes, Asparation

The best part about grilling lamb breast, other than that you get lamb breast for dinner, is that the grill keeps catching fire!

Rub Za'atar spice into lamb. http://mideastfood.about.com/od/middleeasternspicesherbs/r/zaatar.htm
Let sit for a few hours.

Potatoes get buttered with parsley and wrapped in foil.
Asparation gets buttered. Squeeze half a lemon, S&P, and wrap in foil.

When you turn the grill on to heat it up, put the tatoes on. They need 15m more than the other things.

Set the grill on low to med-low; Lamb breast is so fatty it often sets the grill on fire if the flame is too high.

Good times!

Absurd

I'm drinking a most absurd wine:

Innocent Bystander: Pink Moscato '09

A sweet pink Aussie bubbly in 350ml. You know I love a sweet bubbly in the summer when I am grilling. Unfortunately it works out to $5.50 a glass out of the bottle; in the future, I'll pour some St. Germain in my $1 a glass Juliet and call it same.