Toss lamb chops in olive oil, rosemary, thyme, savory, 4 cloves garlic and pepper. Refrigerate 4-24 hours. Put chops on a hot grill or pan sear to medium rare.
To make mushroom hash, saute diced potatoes in melted butter. Let them brown slightly. Season with salt and pepper. Add mushrooms, bacon, onion and remaining 4 cloves garlic. When onions are soft and mushrooms are tender, add green onions. Serve with grilled lamb chops. Serves 6.
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By RACHEL LA CORTE Associated Press, & KOMO StaffPublished: Feb 11, 2012 at 9:07 AM PSTLast Updated: Feb 11, 2012 at 5:39 PM PST
Hundreds gathered at a Tacoma church Saturday morning to remember and honor the sons of Susan Powell, who were killed on Sunday after their father killed them in a gas-fueled blaze.
By KVAL News and KATU.com StaffPublished: Feb 11, 2012 at 2:00 PM PSTLast Updated: Feb 11, 2012 at 2:00 PM PST
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