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Classic
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page 113
Method:
Season the chops to taste, and after rubbing the olive oil over them, sift over
the thyme, broil on gridiron over medium fire. Care should be taken that one
side of the chops is done more than the other, which will aid not only to make
them thoroughly broiled, but also become crisp. Serve garnished with vegetables.
16. BROILED LAMB CHOPS. Another Style.
KOUZOU KULEBASDI.
Ingredients:
Meat ......................... 4 to 6 chops of mutton or lamb.
Butter ...................................... 1 tablespoonful.
Thyme ....................................... 1 pinch or more.
Crackers ................................... 8 to 10, crushed.
Salt and pepper, to taste.
Method:
Season the chops to taste, sift over the thyme, and after dipping them into the
melted butter, roll in the finely crushed crackers and broil on a gridiron over
a medium fire, allowing from five to eight minutes for each side to get cooked.
Serve hot, garnished with suitable vegetables.
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