- One of my favorite ways to spend a Spring afternoon!
bell pepper, Italian squash, tomatoes, mushrooms, onion, baby
lamb racks, aioli, Rick's Chef Salt, Herbs de Provence and
a little leftover rice.
and cut the vegetables as shown. Cut the lamb racks into
chops. Smear everything with aioli, Rick's Chef Salt and
Herbs de Provence. Start warming your rice while you go to
grill (over a medium high heat) starting with the "harder"
vegetables first. The Italian squash, mushrooms and perhaps
the tomatoes should be done first so remove them, and put
the lamb chops on. When the peppers are done pull and peel
them. Plate and serve.
on You Tube!