I thawed out four spring lamb chops, boned them and then butterflied the meat, put it in a mix of olive oil and a herbed lemon mix for 6 hours, then gave a little mallet work to make them paper thin, these are going to stay tender but be the ultra quiet cooked lamb..

Peeled and sliced a large onion and one large apple and drizzled them with a mix of honey/oil to roast off in the oven with a touch of salt and cracked black pepper on them.

Took a big old bunch of horseradish greens, stemmed them out, and I will quick toss them in some butter and almond slivers with a touch of red wine vinager into the hot pan after I take our my lamb for stunningly awesome wilted green but you could use any greens you want to make this happen.

I had cold boiled potatos that I am going to slice and spice and then grill them with a touch of oil on a hot cast iron for the side..

For my drink, I am making a lovely fresh rhubarb mint tea, one full big rhubarb stick, trimmed and washed and cut into 3 inch peices, about 1/2 cup of fresh apple mint leaves, one half cup of sugar and it will make half gallon jar full of fresh tea.. Will heat an simmer till the rhubarb is soft, then strain, pour into the jar and fill with cold water and chill..

This is as good as a hot tea as it is as a cold one.. its so yummy!