Saturday, October 6, 2007

Grilled Lamb Chops With Ratatouille

Lamb chops are my favorite meat.  I am always looking for a new recipe.  Daughter Anne shared this recipe.
Grilled Lamb Chops With Ratatouille
Lamb is so plentiful in California. We are able to buy lamb raised in Australia which is the best I have eaten. Because lamb is not the healthiest meat with a high fat content, I do serve it occasionally.
10 lamb chops
2 Tablespoons garlic, chopped
1 Tablespoon cracked black pepper
Olive oil as needed
1 Japanese eggplant
1 zucchini
1/2 medium onion
1 red bell pepper
4 Roma tomatoes, diced
2 tablespoons fresh tarragon
salt and pepper to taste
Saute individually the eggplant, zucchini, onion, garlic, and red bell pepper. Place ingredients in a large bowl, add the diced Roma tomatoes. Toss with Corn Vinaigrette.
Corn Vinaigrette
1/4 cup corn juice
2 Tablespoons canola oil
1 Tablespoon sherry
Salt and pepper to taste
Mix ingredients and allow the flavors to mellow. Pour over Ratatouille and serve hot with lamb chops.

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