GRILLED LAMB CHOPS WITH WILD RICE AND BROCCOLI
INGREDIENTS & INSTRUCTIONS
Lamb: Closely trim off fat and marinate in Italian dressing overnight. Grill lamb chops over charcoal (never cook in its own grease) for 20 minutes or until 170 degrees. Serve hot and never add mint jelly.
Rice: Boil water. Add rice and seasonings, simmer for 25 minutes, remove from heat.
Broccoli: Boil lightly salted water, add fresh broccoli. Cook until tender. Layer bottom of Pyrex dish with broccoli. Cover with 1 can cream of mushroom soup, sprinkle with 1/2 cup grated sharp Cheddar cheese, top with buttered bread crumbs. Bake 35 minutes at 350 degrees.