As the temperatures continue to climb and the calendar gets closer to the summer months, people will begin to head outside to do their cooking. Although your grill has likely been just sitting during the winter months, prepping your gas or charcoal grill for the upcoming holidays can be as important as which meat you choose to cook. Here are some tips to prepare your grill for the grilling season for TheKitchn.com.

- Check the hose. For those with gas grills, check the hose from your propane to your burners and make sure it’s intact and clean. If the hose has any holes or any signs of being torn, replace the hose. For those with charcoal grills, take a few minutes to check the inside for any unwanted in habitants or contaminants.

- Quick cleaning. With gas grills, take out the grates and give everything a scrub down. Its recommended to use a wire brush and a damp cloth to clean the grates. Be sure to also run your grilling tools through the dishwasher.

- Clean out the grease trap. Pull out the grease trap and dump any leftover grease or debris from last year. For easier cleaning in the future, line the trap with aluminum foil.

- Test run. Before cooking, turn on the grill, light it up and let the grill burn for a few minutes. You will be able to make sure all the burners are working and that there are no leaks.

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Lamb Shoulder Chops with Garlic and Rosemary

Serves 2


1 cup extra-virgin olive oil

8 cloves garlic, minced

1 (0.75-ounce) package fresh rosemary, leaves stripped and chopped

4 lamb shoulder chops

Kosher salt and freshly ground black pepper

3 tablespoons vegetable oil


In a baking dish, stir together the olive oil, garlic and rosemary. Add the lamb and turn to coat. Cover and refrigerate for 3 hours.

Heat the vegetable oil in a large cast iron skillet over medium-high heat. While the skillet is heating, remove the lamb from the marinade and scrape away any minced garlic that may be stuck to the lamb. Season with salt and pepper.

Add the lamb to the hot skillet and cook until medium-rare, 4 to 5 minutes per side. Remove from the skillet and let rest for 5 to 7 minutes before serving hot.

- SouthernKitchen.com


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