1 tomato, the size of a baseball, diced medium

1/3 C balsamic vinegar

1/4 C roughly chopped fresh marjoram (or substitute fresh oregano)

1. Grill preparation: Follow instructions for lamb chops.

2. Dry the chops with paper towels, sprinkle generously with salt and pepper, place on the grill and cook until well-seared on one side, about 5 minutes. Turn and continue cooking to desired doneness, about 5 to 7 minutes more for medium rare. To check for doneness: Cut 1/4 inch into the thickest part of the meat; it should be slightly less done than you like it. Remove from the heat, cover loosely with foil, and allow to rest 5 minutes.

3. As soon as the chops are on the grill, coat the mushroom caps with the olive oil and garlic, sprinkle with salt and pepper to taste, and place on the grill around the edges of the fire, where the heat is medium. Grill for 5 to 7 minutes per side, until the mushrooms are tender but not mushy, and moist throughout. Remove from the grill, dice into medium-size pieces, and place in a bowl. Add the tomato, vinegar, and marjoram, mix well, and season to taste with salt and pepper.

4. Serve the chops accompanied by the relish, a loaf of crusty bread, grilled or roasted sweet potatoes, and a salad of leaf lettuce, goat cheese, and walnuts. For dessert, serve two or three different fruit sorbets.

(Recipes adapted from How to Cook Meat, by Chris Schlesinger and John Willoughby, William Morrow & Company, 2000)

John Willoughby is the executive editor of Gourmet and the co-author, with Chris Schlesinger, of seven cookbooks, including The Thrill of the Grill, License to Grill, and How to Cook Meat.