Mixed Grill With Thyme And Maple Glazed Onions
|Shoulder lamb chops||4 , excess fat removed (1/2 Inch Thick)|
|Veal medallions||9 Ounce (3 Pieces, 3 Ounce Each, Cut Front The Loin)|
|Extra virgin olive oil||1 Tablespoon (For Brushing Lamb And Veal)|
|Chopped thyme leaves||1 Tablespoon (Fresh)|
|Fresh thyme||1 Teaspoon (For Garnish)|
Brush the lamb and veal with oil, then sprinkle with thyme, salt, and pepper.
Preheat stovetop grill.
Cook lamb, veal, and sausage links over medium-high heat, about 1 1/2 to 2 minutes per side.
Turn once or twice during cooking.
Brown sausage on all sides, until cooked.
Test for doneness by cutting into a chop to see if it is the correct stage of doneness for your taste.
Chops are best if slightly pink inside.
To serve, place 1 chop, 1 medallion, and 1 link on each plate and garnish with thyme.