- 4 tablespoons [60 g] butter
- 3 tablespoons [26.25 g] flour
- 1 cup [250 mL] concentrated beef broth [no water]
- 1/4 cup [60 mL] lean ham dices
- 3 tablespoons [45 mL] Sherry
- 2 tablespoons [30 mL] finely chopped sweet green pepper, membranes and seeds removed
- 6 thick slices unpeeled eggplant
- Melted butter or olive oil
- 6 thick lamb chops
- 6 parsley sprigs or golden mushroom caps browned under hot oven broiler, to decorate
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- Preheat barbecue until really hot.
- To prepare sauce, melt 3 tablespoons [45 g] butter into a frypan before mixing in flour.
- Stirring, cook mixture until just golden.
- Still stirring, slowly pour in beef broth concentrate.
- Cook sauce until smooth and thickened; remove from heat and reserve sauce.
- Melt remaining 1 tablespoon [15 g] butter into a casserole; stirring, brown ham dices for 1 to 2 minutes.
- Mix in Sherry and finely chopped sweet green pepper before pouring in reserved thickened sauce.
- When barbecue is really hot, brush eggplant slices with melted butter or olive oil.
- Into a barbecue grilling rack for easier handling, lightly brown eggplant slices over really hot barbecue rack turning slices once.
- Reserve eggplant slices warm, onto a hot serving plate.
- Barbecue lamb chops on both sides onto barbecue rack over hot charcoals until done, yet still just pink inside and juicy, crunchy and golden on the outside.
- Meanwhile, reheat reserved sauce before pouring it all over eggplant slices.
- Arrange a lamb chop on top of each of eggplant slices.
- Garnish each lamb chop with a parsley sprig or a golden mushroom cap, and serve.
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