| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb, Meats | 2 | Servings | |
INGREDIENTS
| 1 | Garlic clove, cut in half | |
| 4 | Lamb chops, 1" thick | |
| 1/4 | t | Salt |
| 1/4 | t | Fresh ground black pepper |
| 12 | Baby carrots | |
| 1 | Squash, yellow sliced | |
| 1 | Zucchini, sliced | |
| 1 | T | Butter |
| 1 | t | Fresh lemon juice |
| 1/4 | t | Dill weed |
INSTRUCTIONS
Rub cut sides of garlic over both sides of lamb chops. Place lamb chops on rack in broiler pan so surface of meat is 3 to 4" from heat. Broil 3 to 5 minutes. Season with salt and 1/8 tsp. black pepper, turn and continue broiling 4 to 6 minutes or to desired degree of doneness. Meanwhile, steam carrots 7 to 8 minutes; add yellow and zucchini squash and continue steaming 1 minute or until tender crisp. Melt butter; add lemon juice, remaining black pepper and dill weed; drizzle over vegetables. Serve vegetables with lamb chops. Submitted By SAM WARING On 05-23-95 (2255)
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”