Barbecuing With Ayiana and the Bear

Grandpa Winddancer being the king of Barbecue and great storyteller takes his granddaughter Ayiana in hand and heads to his favorite spot to share a recipe and a story. His outdoor kitchen is his world many things happen in his world and he loves to share them with his grandchildren.          
         This recipe happens to use extra-virgin olive oil, a savoury medley of garlic, fresh herbs, one abused teddy bear and a fortunate cat and a big imagination.
                              Instructions and recipe:
         As a distraction, give Ayiana (aged 2, trainee paratrooper that Winddancer picked up for her before she was born.) it happens to be her favorite teddy, Mr. Bugle’s.
Place 1-tablespoon finely chopped garlic on a cutting board and sprinkle 1-teaspoon salt on top. Using the side of a knife, crush the garlic and salt together to create a paste.
Remove Mr. Bugle’s from chopping board and carefully scrape garlic and salt back onto chopping board-extracting most of the teddy hair from mixture.
Add 1 tablespoon finely chopped fresh rosemary, 2 teaspoons finely chopped fresh thyme, 3/4 teaspoon freshly ground black pepper and chop them together for even distribution.
Reassure Ayiana that Mr. Bugle’s won't smell funny tomorrow once he's washed Mommy will be glad to do that for her. Let her know that even if he does we can call him Monsieur Bugle’s the French always smell that way.
Make mental note to try the joke again on someone over the age of 2. Mommy did not find this funny at all.
Place the cut potatoes in a medium bowl. Drizzle the 2 tablespoons of olive oil over the top and add about half of the seasoning mixture. Stir the potatoes to evenly coat them.
Move to the outside kitchen-carrying bowl of potatoes and turn on grill. Return to find Mr. Bugle’s and the cat sharing one of the lamb chops. Get caught in a logic trap with Ayiana Winddancer explains why it is not always a good idea to always share. Try to wipe lamb blood from Mr. Bugle’s mouth wool, without much success.
Return to barbecue with remaining lamb chops, Ayiana and Mr. Bugle’s the vampire soft toy, ironically smelling of garlic. Grill the potatoes over Direct Medium heat until tender and browned on all sides, 10 to 15 minutes, turning occasionally (to check on Ayiana). Remove potatoes from the grill and keep them warm while you grill the lamb and accidently Mr. Bugle’s.
Lightly brush or spray 8 lamb loin chops (7 if you're squeamish about cat teeth marks) on both sides with olive oil. Use the remaining half of the seasoning mixture to spread on both sides of the lamb chops.
The juices that drip from lamb chops through a sizzling hot grate turn to a type of smokiness that makes serious carnivores a little weak in the knees, and sends vegetarians running for the hills. 
Notice Ayiana's silence, turn and remove Mr. Bugle’s from the grill. Dip flaming teddy into birdbath. Notice the continued silence and retrieve cat from Ayiana on route to grill.
Encourage it to preserve its two remaining lives and take its chances with next doors Doberman. Grill the lamb chops over Direct Medium heat until medium rare, 9 to 11 minutes, turning once halfway through grilling time.
Serve warm with potatoes and an alcohol restorative of your choice. Make 4 servings (not counting the one for the cat).