Red Dog Lamb Chops with Eggplant Patsy
Ingredients
- 12 loin lamb chops
- 3 tbsp. extra virgin olive oil
- Red Dog Rub™
Instructions
- Place lamb chops in a glass dish.
- Drizzle with olive oil and turn to coat.
- Sprinkle plenty of Red Dog Rub on both sides.
- Cover with plastic wrap.
- Heat grill or prepare coals.
- Place chops on well-oiled grill and cook each side for about 7 minutes or until medium rare.
- Don’t over cook!
Red Dog Lamb Chops with Eggplant Patsy
Ingredients
- Eggplant Patsy
- 2 small eggplants, sliced 1/4-inch thick
- 6 tomatoes, sliced
- 2 green peppers, chopped
- 1 large onion, chopped
- 2 - 10 oz. sharp cheddar cheese bricks, sliced
Instructions
- Pre-heat oven to 400°.
- Grease a 13 x 9 casserole dish.
- Layer half of the sliced eggplant, tomatoes, green peppers and onion.
- Sprinkle a little sugar, salt, pepper, and garlic powder on top.
- Layer half the cheese.
- Repeat layering.
- Cover with foil and bake for 1/2 hour.
- Remove foil, reduce heat to 350° and bake for 45-60 minutes until top is browned and juices are reduced.
- Let sit for 15 minutes before serving.
- Serves 6
Leave a Reply