INGREDIENTS

INSTRUCTIONS

Combine the parsley, lemon peel and garlic and set aside for later as
a garnish for the lamb chops.  In a large skillet heat the olive oil.
Add onions and cook gently  until golden and brown (be sure not to burn
them). Add peppers and  continue to cook for about 10 minutes or until
tender, but still with  some crispness left. Season with salt and
pepper.  When onions and pepper are tender, cook the lamb chops. Dry
them,  season at last minute with salt and pepper and either grill or
broil  them for 3 to 4 minutes a side or not beyond medium rare.  Spoon
peppers and onions on plate; top with lamb chops and sprinkle  lemon
parsley mixture over lamb. You'll have "planned leftover"  peppers and
onions for the following night.  Yield: 2 servings, plus extra peppers
for next night  SECOND TIME AROUND PEPPERS  Use peppers as a filling in
an omelet or as a topping for an egg  fritatta. Use peppers to mix into
tomato sauce to spread over pita  bread for instant individual "pizza".
sauce. Top the mixture with  cheese (mozzarella or goat's) and bake at
400 for 5 minutes or until  peppers and tomato is hot and cheese has
melted.  Use peppers to liven up a tuna fish salad served over lettuce.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved  MC Format
by Gail Shermeyer <4paws@netrax.net>  Recipe by: MONDAY TO FRIDAY SHOW
#MF6716 Posted to MC-Recipe Digest  V1 #727 by 4paws@netrax.net
(Shermeyer-Gail) on Aug 08, 1997

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