It’s time to buy camera batteries, so I’ll have to tell instead of showing.
Tonight I took a beautiful lamb chop purchased from the Paulina Meat Market, rubbed it with sea salt, olive oil, a clove of chopped garlic, oregano, mint, and the juice of half a lemon and let it sit until it came to room temperature. Then I grilled it in a very hot grill pan for 12-14 minutes, covered it with foil and let it rest. It came out a perfect, tender medium rare.
I chopped three more cloves of garlic and softened them in a little bit of butter in a wide skillet, then added a bunch of spinach, some salt, and a squeeze from the other half of the lemon and let the spinach wilt.
I served it with a few crumbles of Bulgarian goat feta and a glass of red, and tried not to grunt when I ate.