| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Meats |
2 |
Servings |
INGREDIENTS
| 1 |
|
Garlic clove; cut in half |
| 4 |
|
Lamb chops, 1" thick |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Fresh ground black pepper |
| 12 |
|
Baby carrots |
| 1 |
|
Squash, yellow; sliced |
| 1 |
|
Zucchini; sliced |
| 1 |
tb |
Butter |
| 1 |
ts |
Fresh lemon juice |
| 1/4 |
ts |
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)
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