 |
| Grilled Lamb Chops
A recipe from Lebanon 12 lamb chops, about 1 1/2" (4 cm.) thick dried oregano and rosemary to taste salt and pepper to taste 1/2 cup olive oil 2 medium onions, chopped finely 1/2 cup lemon juice 3 Tbsp. parsley, chopped 1 Tbsp. lemon peel, chopped finely Trim the excess fat off the chops and sprinkle generously, first with oregano and tarragon and then with salt and pepper to taste. Brush the chops with oil and arrange them over hot charcoals Turn after 3 - 4 minutes and cook on the second side, avoiding overcooking. Arrange the chops on a preheated serving platter and sprinkle over the lemon peel, onion and parsley. Over all sprinkle the lemon juice. Serve hot. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |