Grilled Lamb with Figs
White Beans with Rosemary
Lesson learned on the soup: Do not substitute dried dill for fresh. Now, I know this, of course, but I was eyebrow-deep in chopped vegetables for six different soups when I realized I was out, so I thought "Oh, what the hell?" and tossed in a little dried. It gave the soup kind of a bitter aftertaste that I was not at all pleased with. So I won't be doing that again. Other than that, the soup was OK. (Just OK. Not spectacular. I'll be looking for a new recipe for that one. The one we had at Marc's on Market was way better.)
The lamb was just fine, though. I grilled it on a foil-lined pan with some fresh figs and served them over white beans I'd simmered with rosemary. I do love white beans.
Now I think it's time for me to go help clean the kitchen. Phillip is in there by himself and his muttering is getting louder and louder.