Lamb Grill Deluxe
|Canned artichoke hearts||4|
|Brown sugar||1⁄3 Cup (5.33 tbs) (Packed)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Lemon peel||1 Teaspoon, grated|
|Lemon juice||1 Teaspoon|
|French bread loaf/4 hard-crusted rolls||1 Small|
|Soft butter||1 Tablespoon|
|Crushed rosemary||1 Tablespoon|
|Lamb loin chops||4 (1 Inch Thick)|
Cut carrots into 3 or 4" lengths.
Cook in 1/2 to 1" boiling salted water until tender; drain.
Place carrots and artichoke hearts in 9" foil pan (can be made from heavy-duty aluminum foil).
Mix brown sugar, 2 tbsp butter, the lemon peel, and lemon juice; spoon over carrots and artichoke hearts.
Cut French bread into 1" slices, or slice rolls in half.
Spread with butter and sprinkle with rosemary.
Slash edges of chops in several places to prevent curling; place on broiler rack.
Set oven control at "broil." Broil chops 3 to 4" from source of heat 6 min for medium done meat, 7 min for well done.
Season chops with salt and pepper; turn.
Place foil pan on broiler rack.
Broil 6 or 7 min., as desired.
During the last 3 min place bread buttered side up on rack.
Season chops; serve meal on heated platter or plate.
Garnish meat with cherry tomatoes, if desired.