Broiled Lamb-Chop Grill
|Grated parmesan cheese||3 Tablespoon|
|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|
|Currant jelly||1⁄3 Cup (5.33 tbs)|
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.