Lamb Chop Grill
|Lamb loin chops||4|
|Mushroom caps||4 Large|
|Canned pineapple slices||4 , drained|
|Thick tomato slices||4|
|Brown sugar||2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Chopped parsley||1 Tablespoon|
1. Start broiler, set at Moderate, 350° F. Rub the rack in the broiling pan with shortening or lamb fat.
2. Wipe the chops with a clean, damp cloth and place them on the greased grill rack. Also place on the grill the mushrooms, pineapple and tomato slices. Sprinkle the salt over the meat, vegetables and fruit; brown sugar over tomatoes; ground cloves over pineapple. Drizzle melted butter or margarine over the mushrooms, pineapple and tomatoes.
3. Place the pan in the broiler oven about 3 inches from the heat. Broil 10 minutes; turn the pieces carefully so the vegetables do not break. Add more butter or margarine and broil another 10 minutes, or until the chops are nicely browned, the vegetables and fruit glazed.
4. Arrange the chops in the center of a warmed serving platter, alternate the mushrooms, tomatoes and pineapple around them. Sprinkle with chopped parsley.