in this case, marjoram. black pepper. you take olive oil. and then you put the choho in.eally just kind of work it in. let it sit there for, like, two hours. flames happen. these look beautiful. got a lot of flavor on these babies. ke the lamb chops. you should hear a sizzle. another trick, i take a brick, just wrap it with foil. place it right on top. more presssse on top of the lamb. i take a bundle of herbs, any herbs. sage, rosemary. and this way, i kind of best the lamb.. then, i take a little salt and a glar lick clove and i work it into the cutting board. lemon zest, chopped red onion. add more olive oil. just cut some fresh herbs into it. italian flat leaf parsley. you take the lamb, put it right into that. you are good to go. this is an amazing recipe. guaranteed success. ah. sunday morning breakfast. it was a ritual. i would get up with my father. we would go to a place on the miracle mile and it was a little french plala and we would- it was exotic. that was exotic back then. to get the petit fours. it was like a whole ritual. i loved it. the sundays were the t