John Myers
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Grilled Lamb Chops with Green Asparagus, Stuffed Tomatoes and Potato Skewers
The perfect grilled lamb chops with green asparagus, stuffed tomatoes and potato skewers recipe with a picture and simple step-by-step instructions.
- 1 kilogram Green asparagus
- 125 g Soft butter
- 1,5 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- 0,5 packet 8 Kräuter Mischung TK
- 5 piece Beefsteak tomatoes
- 200 g Feta
- 5 Branches Fresh basil
- 500 g Small potatoes (pre-cooked)
- 3 tablespoon Olive oil
- 2 Branches Rosemary fresh
- 1 teaspoon Salt
- 8 piece Wooden skewers
- 16 piece Lamb chops
- 3 tablespoon Olive oil
- 3 Branches Rosemary fresh
- 1 Squeezed lemon
- 1 teaspoon Pepper
- 1 teaspoon Salt
- 2 piece Freeze bag
- Aluminum foil
Asparagus with herb butter
- Cut off the asparagus ends and place 4 sticks each on a piece of aluminum foil. 2. Mix the butter with the salt, pepper, paprika and the herb mixture. 3. Add a tablespoon of herb butter to the asparagus and seal the aluminum foil like a packet. 4. Grill indirectly for about 15 to 20 minutes.
filled tomatoes
- 1. Cut off the top of the tomatoes and carefully remove the insides with a spoon. Mix the tomato pulp with the basil and feta. 3. Fill the tomatoes with it again and put the lid on. 4. Grill indirectly for about 15 minutes.
Potato skewers
- 1. Soak the wooden skewers for about half an hour. 2. Mix the olive oil with the fresh rosemary and salt and let it steep for half an hour. Spread 3 to 4 pre-cooked potatoes on each wooden skewer. 4. Brush generously with the aromatic oil. 5. Grill indirectly for about 15 minutes.
Lamb chop
- 1. Divide the lamb chops into two freezer bags. 2. Add the garlic pieces, lemon juice, pepper, chopped rosemary and olive oil. Close the bags well and shake so that the marinade is spread all over the place. 3. Leave to marinate for an hour to a night. Take the chops out of the bag and dab them with kitchen paper. The marinade has already penetrated the meat and should not drip into the grill. 5. Grill on the direct flame for a few minutes on each side. 6. Salt and serve.
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