| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Lamb-mt, Skillet-mt |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Chopped parsley |
| 1 |
ts |
Grated lemon peel |
| 1/4 |
ts |
Minced fresh garlic |
| 1/3 |
c |
Olive oil |
| 2 |
|
Onions; thinly sliced |
| 2 |
|
Green bell peppers |
| 2 |
|
Red bell peppers |
| 2 |
|
Yellow bell peppers; each seeded and cut into 1/4 inch strips |
|
|
Salt and freshly ground black pepper |
| 4 |
|
Rib lamb chops |
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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