Lamb And Vegetable Broil Recipe
Ingredients
| Potatoes | 4 | |
| Butter | 50 Milliliter | |
| Lamb loin chops/4 lamb shoulder | 8 | |
| Tomatoes | 2 | |
| Dijon mustard | 25 Milliliter | |
| Dried thyme/Dried rosemary | 2 Milliliter | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
In saucepan of boiling water, cook potatoes for about 10 minutes or until tender; drain and toss with 2 tbsp (25 mL) of the butter.
Season with salt and pepper to taste.
Arrange in single layer on greased jelly roll pan; broil 4 inches (10 cm)from heat for 5 minutes.
Meanwhile, trim excess fat from lamb chops; slash edges in several places.
Add to pan along with tomatoes.
Brush remaining melted butter over tomatoes; broil for 4 minutes.
Mix together mustard and thyme.
Turn lamb chops over; spread with mustard mixture.
Broil for about 4 minutes longer or until chops are lightly browned yet still pink inside and potatoes are golden.
Season with salt and pepper to taste
Season with salt and pepper to taste.
Arrange in single layer on greased jelly roll pan; broil 4 inches (10 cm)from heat for 5 minutes.
Meanwhile, trim excess fat from lamb chops; slash edges in several places.
Add to pan along with tomatoes.
Brush remaining melted butter over tomatoes; broil for 4 minutes.
Mix together mustard and thyme.
Turn lamb chops over; spread with mustard mixture.
Broil for about 4 minutes longer or until chops are lightly browned yet still pink inside and potatoes are golden.
Season with salt and pepper to taste
Chef
