Lamb chops on a bed of peppers

Yield: 2 Servings

Measure Ingredient
2 tablespoons Chopped parsley
1 teaspoon Grated lemon peel
¼ teaspoon Minced fresh garlic
⅓ cup 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

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@...> Recipe by: MONDAY TO FRIDAY SHOW #MF6716 Posted to MC-Recipe Digest V1 #727 by 4paws@... (Shermeyer-Gail) on Aug 08, 1997

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