Broiled Lamb Chops with Mint – Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Broiled Lamb Chops with Mint
SUMMER HOT LUNCH RECIPE WAGON: Broiled Lamb Chops with Mint
Tender lamb is combined with the diverse flavors of herbs and fresh fruits. It makes a delicate and varied alternative other meats, and can often be cooked more quickly.
8 ½ inch thick rib Lamb chops (about 2 pounds)
2 large ripe tomatoes, halved
3 tablespoons olive oil
2 cloves garlic chopped
1 tablespoon finally chopped fresh mint (for one teaspoon dried mint, crumbled)
¼ teaspoon ground black pepper
Mint sprigs (optional)
Salt to taste
Trim
in this card any excess fat from chops. Please the chops and tomato have in a shallow glass dish. In a small bowl, combine oil, mint, garlic and ground black pepper.
Brush
the oil mixture on the cut services of the tomatoes and both sides of the lamb chops. Let the tomatoes and chops stand at room temperature for at least 15 minutes to marinate. Meanwhile preheat the broiler.
Place
the chops on the rack over a broiler pan. Broil the chops 3 inches from the heat for five minutes. Turn the chops over and add the tomatoes to the boiler.
Continue
broiling the chops to the desired degree of doneness, about five minutes for rare. (if the tomatoes begin to overcook, transfer them to a serving platter Cover and keep them warm.)
Transfer the chops and tomatoes to a warm serving platter. Garnish with mint sprigs, if desired season with salt. Packed in a heated lunchbox for hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF