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Directions:
Make a dressing of the following ingredients mixed together: One ounce
of butter, one teaspoonful of made mustard, one-half teaspoonful of
French mustard, one teaspoonful of grated horseradish, one teaspoonful
of chutney, a little Chili vinegar, the juice of one lime, salt,
pepper and cayenne. Rub this on the chops and broil rare. Serve the
remaining sauce over them in a very hot dish.
The Most Popular Lamb Cookbooks
• Great Lamb Cookbook ("Australian Women's Weekly" Home Library)• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• Philadelphia Homestyle Cookbook• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• The Best Ever American Cookbook Over 200 Step-by-step Recipes with Over 800 Color Photographs• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• The Home Kebob Cookbook - The Complete Guide to Kebobs from Main Dishes to Desserts• The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)• EVERYTHING WITH GROUND MEAT : OVER 50 INTERNATIONAL RECIPES FOR GROUND BEEF LAMB AND PORK• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish |
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