Lamb Chops En Brochette Recipe
Ingredients
| 8 loin lamb chops, cut 3/4 to 1 in. thick (allow 2 chops per serving) | ||
| Green pepper | 8 To taste | |
| Onions | 4 Small | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Onion | 4 Teaspoon, grated | |
| Thyme | 1 Teaspoon, crushed | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Cherry tomatoes | 4 | |
Directions
Thread 2 lamb chops onto each of four 15-inch skewers.
Alternately thread 2 green pepper squares and 1 onion onto the end of each skewer.
Brush chops and vegetables with a mixture of the oil, grated onion, thyme, salt, and pepper.
Place skewers on broiler rack and broil 3 inches from source of heat for about 12 minutes, or until chops are evenly browned on both sides; turn and brush frequently.
Near end of broiling period, thread 1 cherry tomato onto the tip of each skewer.
Arrange the four skewers artistically on a serving platter.
Spoon remaining heated marinade onto chops and sprinkle lightly with lemon juice.
Alternately thread 2 green pepper squares and 1 onion onto the end of each skewer.
Brush chops and vegetables with a mixture of the oil, grated onion, thyme, salt, and pepper.
Place skewers on broiler rack and broil 3 inches from source of heat for about 12 minutes, or until chops are evenly browned on both sides; turn and brush frequently.
Near end of broiling period, thread 1 cherry tomato onto the tip of each skewer.
Arrange the four skewers artistically on a serving platter.
Spoon remaining heated marinade onto chops and sprinkle lightly with lemon juice.
Chef
