Oven Grilled Rosemary Lamb Chops With Sweet Potatoes & Steamed Broccoli

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INGREDIENTS

4 lamb cops

rosemary

salt and pepper

garlic

2-4 sweet potatoes or yam

3 broccoli crowns

balsamic vinegar

2 limes/lemons

PROCEDURE

a)Chops

marinate the chops the night before in a pan immersed in a micture of 1/4 cup balsamic and 1/8 cup EVOO salt and pepper

cut the garlic into slivers and put on top of the chops

sprinkle rosemary over chops

use a baking sheet with a grilling rack for the chops (hint: use a sheet of Al foil to make clean-up easier)

spray the rack with olive oil and place the chops on it; grill chops with potatoes at 400F for 15-20 min then rotate (heat to desired cooking)

b)Sweet Potaotes

slice the potatoes in 1/4 to 1/8″ slices along the length

use a grilling rack on baking sheet (as above)

spray the rack with olive oil and place the potatoes on the rack and spray with olive oil or drizzle EVOO on them

season the potatoes with rosemary, salt and pepper  (I also like some curry powder on them!)

oven roast  with lamb for 15 min on each side rotating from top to bottom shelf in oven , as needed (if not using a convection oven) and then set on broil for 5 min

c)Broccoli

cut the broccoli after washing

steam in microwave or on stove top using a mixture of water and lemon juice or balsamic vinegera; 50:50 1/4 of a cup

e)Plate and serve with lemon/lime wedges to squeeze over broccoli and lamb

ENJOY!

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