Notes: Arrange hot cooked carrots and green beans such as Kentucky Wonder or Scarlet Runner on platter alongside mixed grill; you'll need about 1 1/2 pounds of each. Drizzle vegetables with olive oil and sprinkle with salt and pepper.
Sunset SEPTEMBER 2001
1. Rinse lamb chops and pat dry. Trim off and discard excess surface fat. In a bowl, mix chops with olive oil, rosemary, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and chill at least 15 minutes or up to 2 hours.
2. Lay chops and sausages on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Turn chops and sausages as needed until they're browned on both sides, lamb is still pink in center of thickest part (medium-rare; cut to test), 6 to 8 minutes total (or done to your liking), and sausages are no longer pink in the center (cut to test), 10 to 12 minutes total.
3. Meanwhile, mound spinach leaves on a large rimmed platter. Arrange lamb chops and sausages on spinach and keep warm.
4. With a slotted spoon, lift Molasses-glazed Nectarines from marinade (reserve marinade) and lay on grill. Turn as needed until quarters are beginning to brown on both sides, about 2 minutes total. Arrange beside meats on platter. Drizzle marinade evenly over nectarines and meats. Add more salt and pepper to taste
Molasses-glazed Nectarines. In a large bowl, combine 1 tablespoon each molasses, sherry vinegar or balsamic vinegar, and firmly packed brown sugar. Rinse, pit, and quarter 5 firm-ripe nectarines (1/2 lb. each). Add to marinade and mix gently. Let stand 15 to 30 minutes.
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