First some fingerling potatoes on the grill
Then cut them in half and fried them in canola oil to get a nice crust on the cut side.
Rack of lamb marinated in some olive oil, S&P, fresh rosemary and garlic. When I took it out of the marinade I added some Lawry's Seasoning Salt. Seared it a CI skillet and finish it indirect. I forgot to take a pic of the sear.
Plated with the potatoes, and some creamed spinach made in the kitchen. Thanks for looking!!