Wednesday, 1 February 2012

BBQ'd Lamb 'Abritzi'

We're finishing off the last of the very-reasonably-priced lamb chops (we froze half for later) and I felt like giving a classic family recipe an Australian spin. We put some brown rice on, then cut the peppers into fat strips and BBQ'd them with the lamb chops. Quickly halved some olives and squeezed some lemon juice, ready to go over the peppers hot off the barbie. Wonderful! And even faster than the 'normal' version.

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