Grilled Lamb Chops with Spanish Sherry Sauce
Thinly sliced boneless lamb is grilled with potatoes and bell peppers, basted with Spanish sherry sauce.
1/4 cup sherry
1/2 cup honey
2 tablespoons tomato paste
2 tablespoons red wine vinegar
2 tablespoons minced onions
2 garlic cloves, crushed
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1 1/2 pounds boneless lamb, sliced 1/4-inch thick
3 potatoes, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
- In a small saucepan combine sherry, honey, tomato paste, red wine vinegar, grated onion, crushed garlic cloves, Worcestershire sauce, and pepper. Bring to a simmer, cook for five minutes.
- Grill lamb with sliced potatoes, sliced red bell pepper, sliced green bell pepper, and sliced yellow bell pepper 4-inches from hot coals for 5 to 6 minutes. Turn and brush with the sherry sauce; cook an additional 5 minutes. Turn again, brush with the sherry sauce, and cook 2 to 3 minutes longer, or until done.
Makes 6 servings.