LOS ANGELES, July 20 — You could call Katie Lee the younger version of Ina Garten, with her shingled, beach house in the Hamptons, love of all things French, and penchant for throwing easy, breezy summer soirees in her elegant garden. This summer Lee shares some of the recipes that make recurring appearances in her kitchen and backyard patio every year.

After hosting countless, sunset dinner parties for friends and family, Lee, co-host of The Food Network’s “The Kitchen”, compiled some of her favorite summer recipes and entertaining tips into the Endless Summer Cookbook released earlier this year.

Here, Lee shares her recipe for grilled lamb chops.

“My favorite thing to cook on the beach is grilled lamb chops (also one of my favorite things to eat, come to think of it).

“Now, that may sound a bit odd at first, but think about it: They’re small, they cook quickly, and they’re easy to eat out of hand.

“Yeah, that’s right, no need for a knife and fork here. Just grab one by the bone and go for it.”

Grilled Lamb Chops

Makes 12 lamb chops

Grated zest of 1 lemon

Juice of 2 lemons

3 tablespoons olive oil

1 tablespoon chopped fresh oregano leaves

½ teaspoon garlic powder

Salt and freshly ground black pepper

12 lamb chops

In a large bowl, combine the lemon zest, lemon juice, oil, oregano, and garlic powder.

Generously season each side of the lamb chops with salt and pepper.

Add to the lemon juice mixture and toss to combine. Cover and refrigerate for 1 hour.

Remove from the refrigerator about 20 minutes before cooking.

Preheat an outdoor grill to medium-high.

Grill the lamb chops for 3 to 4 minutes, until slightly charred on one side.

Flip and cook for 2 to 3 minutes longer for medium-rare to medium doneness.

Serve hot. — AFP-Relaxnews