Barbecued Broccoli

No, I’m not kidding. I was barbecueing a couple of lamb cutlets and there was this great big head of broccoli near the front of the fridge. So I tried an experiment and it came out great. Don’t break up the broccoli, slice right across the head; a few clumps will come off but you’ll get some flattish pieces with lots of stem too. Thinner is better, I think. Brush the whole thing with toasted-sesame oil—a little hard to come by, but very useful—and put it on the grill, high heat, for, well, about as long as it takes to barbecue a couple of lamb cutlets. The surfaces of the leafy bits will be slightly charred. Yummy; I’ll be doing this again.