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Broiled Lamb-Chop Grill

christopherr's picture
  Butter/Margarine 6 Tablespoon
  Grated parmesan cheese 3 Tablespoon
  Firm tomatoes 3
  Dried oregano 1 1⁄2 Teaspoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Dried tarragon 1 Teaspoon
  Lamb loin chops 6
  Cling peach halves 1 Pound
  Cloves 1⁄4 Teaspoon
  Cinnamon 1 Dash
  Currant jelly 1⁄3 Cup (5.33 tbs)
  Parsley/Watercress 1 Teaspoon

Combine butter with cheese.
Slice tomatoes in half.
Sprinkle with , and spread cut side with cheese mixture.
Arrange on cold broiler rack.
Mix lemon juice, salad oil, and tarragon.
Brush part of mixture on chops, and arrange chops on broiler rack.
Place broiling pan 4 inches from heat (chops will be about 2 inches from heat).
For medium chops: Broil 5 to 6 minutes on first side; then turn; baste with more lemon-juice mixture, and broil 4 to 5 minutes.
For well-done chops: Broil 6 to 8 min- utes on first side; then turn, basting as above, and broil 5 to 7 minutes.
Meanwhile, drain peach halves, reserving 1/3 cup syrup.
Add cloves and cinnamon.
When chops are turned, place peach halves, cut side up, on broiler rack.
Brush generously with currant jelly and peach syrup.
Serve, garnished with parsley or watercress, on a heated platter.
Heat any remaining lemon-juice mixture, and pour it over chops.
Makes 6 servings.

Recipe Summary

Main Dish

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Broiled Lamb-Chop Grill Recipe