Summer Grilling Go-To Dinner Party Menu


Cold Pea & Mint Soup

Rosemary Lamb Chops with Mashed Potatoes and Arugula Salad

Poached Peach with Raspberry Sauce Poached Peach with Raspberry Sauce Image 1

BLUEPRINT: This is a super simple elegant BBQ grilled meal. Even if you’re not a fan of lamb, you will be! The soup and poached peaches can be made the day before. The mashed potatoes can be made before your guests arrive and kept warm in a double boiler or Bain Marie. The salad can be made ahead and kept in the fridge waiting to be dressed and tossed just before serving. Keep in mind that a first course usually takes about 10 minutes, so have your grill heated and pop the chops on right before serving the soup. Set your timer and enjoy the soup. Excuse yourself when the timer goes off and flip the chops. Return to finish your soup. When the timer goes off again, go attend to the chops and have your spouse/partner clear the table while you rest the chops and begin to plate up the other components of the meal.


Grocery List:

  • Fruit: 2 lemons, 6 peaches, 2 1/2 cups raspberries
  • Produce: 2 shallots, 1 five pound bag yukon gold potatoes, 1 five oz pack baby arugula
  • Staples: 2 cups chicken stock, 2 tbs gravy master
  • Dairy: 6 tbs butter,  1/4 cup sour cream, 3/4 cup whole milk, 1/3 cup blue cheese
  • Frozen: 1 sixteen oz packet of frozen baby peas
  • Baking: sugar (about 2 1/2 cups)
  • Meat & Fish: 12 lamb chops
  • Spices: 2 tsp dried rosemary, 1 tsp garlic puree, salt, pepper
  • Fresh Herbs: 1 bunch fresh mint leaves
  • Other: 1/3 cup chopped walnuts


Cold Pea & Mint Soup

What you need: measuring spoons/cups, medium pot/sauce pan, cutting board, chef’s knife, blender or food processor.

Serves:  6 as a first course

  • 2 tbs butter
  • 2 shallots (minced)
  • 1 sixteen oz packet of frozen baby peas (thawed)
  • 2 cups chicken stock
  • 1/2 cup of fresh mint leaves (chopped)
  • 1/4 cup sour cream
  • 1/4 tsp salt
  • 1/4 tsp of fresh ground pepper

Melt the butter in the pan over medium heat. Add the shallots & cook until soft. Add the chicken stock, peas and mint. Bring to a boil. Turn down the heat and simmer for 20 minutes. Take off the heat and let cool. Pour into the blender/food processor and puree the mixture. Place in the fridge for at least an hour. Add the sour cream, salt & pepper. Stir to combine.

To Serve: Ladle the soup into individual bowls. Top with a tiny dollop of sour cream and a mint leaf. Cool, refreshing and oh so yummy!

Rosemary Lamb Chops with Mashed Potatoes and Arugula Salad

For the Lamb Chops: 

What you need: measuring spoons/cups, mixing bowl, BBQ Grill (or grill pan), Ziploc bag, aluminum foil.

Serves: 6

  • 12 lamb chops (approximately 1/2” thick)
  • 2 tbs gravy master
  • 4 tbs lemon juice (about the juice of a whole lemon)
  • 2 tsp dried rosemary (ground into small pieces)
  • 1 tsp garlic puree
  • 1/2 tsp salt

Mix the gravy master, lemon juice, rosemary and garlic & salt. Place chops in a large Ziploc bag and pour the marinade over them. Close the bag and move the chops around to make sure they are all coated with the marinade. Refrigerate for at least an hour. Take the lamb out of the fridge and bring to room temperature. Prep your outdoor grill or heat a grill pan greased with olive oil to medium high heat.  Remove the chops from the marinade and grill each for approximately 7 – 8 minutes per side for medium (or to your desired temperature). Let the chops rest for at least five minutes (covered with foil and a kitchen towel) while you plate up the rest of the meal.

For The Mashed Potatoes

What you need: measuring spoons/cups, cutting board, chef’s knife, vegetable peeler, large pot, potato masher, small pot

Serves: 6

  • 3 lbs of Yukon gold potatoes (peeled & quartered)
  • 4 tbs of butter
  • 1/2 – 3/4 cup whole milk
  • salt
  • pepper

Fill a large pot with water and add 2 tbs of salt. Cook potatoes until fork tender – about 20 minutes. Gently warm the milk in the small pot. Drain the potatoes and return the pot back to the burner (on low). Shake the pot around a little to “dry out” the potatoes. Turn off the burner and add the butter in 1 tbs pats and the warmed whole milk. Season with salt & pepper and mash with a potato masher until smooth & creamy.

For The Arugula, Roquefort & Walnut Salad

What you need: measuring spoons/cups, large salad bowl, tongs for tossing, squeeze bottle (or any other plastic or glass jar that would work for dressing storage)

Serves: 6

  • 1 five oz container of baby arugula
  • 1/3 cup of chopped walnuts
  • 1/3 cup of crumbled roquefort cheese
  • olive oil
  • red wine vinegar
  • dijon mustard
  • soy sauce
  • Worcestershire sauce
  • salt
  • pepper

For the Kitchen Moxie Vinaigrette: Combine the olive oil, red wine vinegar, dijon mustard, soy sauce and Worcestershire sauce into a squeeze bottle and shake until combined. Add salt and pepper to taste. Keep refrigerated.

For the Salad: Place the arugula, walnuts & blue cheese in the salad bowl. Toss with the Kitchen Moxie Vinaigrette.

To Serve: Place a scoop of mashed potatoes on the plate, alongside a few tongs full of salad and lay the chops over top.  I love the pairing of the “hot off the grill” lamb chops with the cool and crunchy salad.  Throw the creamy mashed potatoes in the mix and for me, it doesn’t get much better!

Poached Peach with Raspberry Sauce

What you need: measuring spoons/cups, large pot/sauce pan, cutting board, chef’s knife, paring knife, blender (or food processor), citrus zester, citrus juicer, slotted spoon, strainer, small jug or bowl, 6 martini or margarita glasses

Serves: 6

  • 6 ripe peaches (cut in half, pits removed)
  • 2 cups of raspberries + more for plating
  • 1 lemon (juice + zest)
  • 2 cups sugar + 1/3 cup sugar
  • 6 springs fresh mint leaves

Pour 4 cups of water in the pot/saucepan. Add 2 cups of sugar, the juice & zest of half a lemon and bring to a boil. With a slotted spoon, gently add the peaches (skin side up) and immediately turn down the heat to low. Poach the peaches at a slow simmer for about 10 minutes. Remove the pan from heat, leaving the peaches inside to cool down. Once cool, remove skin and refrigerate until ready to serve.

For the raspberry sauce, place 2 cups of raspberries, zest of 1/2 a lemon and 1/3 of a cup of sugar in a blender (or food processor). Puree the mixture and then press through a strainer into a jug or bowl. Refrigerate until ready to serve.

To Serve: I love to serve poached peaches in martini glasses. Place 2 peach halves in each glass(creating the look of a whole peach) and pour the raspberry sauce over top. Add a few raspberries and a sprig of fresh mint.  The colors are amazing and the taste even better. This is perfect all on its own, but if you really want to take it over the top add little scoop of a good vanilla ice cream!


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