Lamb Chops with Vegetables and Fruits

Name: Lamb Chops with Vegetables and Fruits
Yield: 6 portions
Ingredients: 6 boned loin lamb chops, cut 1½ inches thick (about 6 ounces each, trimmed weight); 3 kiwis, peeled and scooped into balls; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; ⅓ cup mixed minced fresh mint and parsley, more or less half and half, or to taste; ⅓ cup mixed minced fresh mint and parsley, more or less half and half, or to taste; 2 thin cucumbers, peeled and scooped into balls; 24 asparagus spears, trimmed, blanched, and sliced diagonally; 2 cups seedless red or green grapes; 2 cups seedless red or green grapes

Preparation info

6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

6 boned loin lamb chops, cut 1½ inches thick (about 6 ounces each, trimmed weight)
Salt and freshly ground

Main course
Gluten-free

Method

Preheat the oven to 350°F.
Tie the chops into neat rounds with kitchen twine. Arrange each on a piece of aluminum foil and season with salt and pepper. Scatter the fruits and vegetables equally among the chops. Sprinkle the chopped mint and parsley mix