Lamb And Vegetable Broil
|Lamb loin chops/4 lamb shoulder||8|
|Dijon mustard||25 Milliliter|
|Dried thyme/Dried rosemary||2 Milliliter|
In saucepan of boiling water, cook potatoes for about 10 minutes or until tender; drain and toss with 2 tbsp (25 mL) of the butter.
Season with salt and pepper to taste.
Arrange in single layer on greased jelly roll pan; broil 4 inches (10 cm)from heat for 5 minutes.
Meanwhile, trim excess fat from lamb chops; slash edges in several places.
Add to pan along with tomatoes.
Brush remaining melted butter over tomatoes; broil for 4 minutes.
Mix together mustard and thyme.
Turn lamb chops over; spread with mustard mixture.
Broil for about 4 minutes longer or until chops are lightly browned yet still pink inside and potatoes are golden.
Season with salt and pepper to taste