Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Meat
Carbonade de Boeuf - Slow Cooker
Meatballs
Veal Scallopini in Marsala
Swiss Steak
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Osso Buco
Trippa Marchegiano
Trippa Domenico
Calf Liver
Joe's Special
Italian Meat Loaf
Sauted Veal over Penne Pasta
Barbequed Ribs with Italian Marinade
Beef Steak with Capers
Lamb Shanks
Calf Brains
Loin Lamb Chops with Vegetables
Cima
Russian River Pot Roast
Porchetta Geyserville Rex
Veal Shanks with Mushrooms
Petaluma Stuffed Veal Chops

2005 Sauvignon Blanc
2005 Glissando
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Grilled Loin Lamb Chops with Olives
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Our cousin Jane Ederle McKee and her husband Sam raise sheep. We get a lamb
and greatly enjoy the flavor. This particular recipe has
a lot of eye appeal. Mint grows wild everywhere. Once it is established
in a garden it is almost impossible to eradicate so you have a love hate
relationship with it forever. If you don't have it, you will quickly find
a friend who does.
2 6 ounce lamb chops per person, trimmed of fat
oil
2 cloves garlic
2 medium onions
2 red bell peppers
2 green bell peppers
2 large tomatoes
1/4 cup chopped parsley
1/8 cup chopped mint
1 1/3 cups fine quality chopped black olives
salt and pepper
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Dry lamb chops and rub with garlic and oil.
Let stand for several
hours.
Roast peppers until skin blackens on grill or under broiler.
Place
in plastic bags, close and let stand for thirty minutes.
Plunge tomatoes
in boiling water for a few seconds, remove skins, cut, squeeze out seeds and
chop coarsely.
Saute onions in a little oil until soft and translucent.
Skin peppers, remove core, chop and place in pan with onions.
Add
tomatoes, half the parsley, half the mint, the olives and simmer a few
minutes to marry the flavors.
Add salt and pepper and correct seasonings.
Fire up the grill or broiler. Broil lamb chops for three to four minutes
on each side.
Warm vegetables.
When ready to serve, place vegetables on
heated serving platter. Place lamb chops on top.
Add a little salt and
papper
and sprinkle with a little mint and parsley.
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