Mixed Grill
Susan LaSalle
Something for everyone.
ingredients
- 1/3 C. olive oil
- 3 large garlic cloves, chopped
- 2 T. minced fresh thyme or 2 t. dried
- 1 T. red wine vinegar
- 1/2 t. ground black pepper
- 8 3/4" thick loin lamb chops
- 8 boneless skinless chicken breast halves
- 8 thick cut bacon slices
- 1 1/3 C. honey mustard
- 1/4 C. balsamic vinegar or red wine vinegar
- 8 sweet Italian sausages
directions
- 1
Combine oil, garlic, thyme, red wine vinegar and pepper in glass dish; whisk to blend. Add lamb chops; turn to coat. Cover and chill at least 45 minutes.
- 2
Fold under pointed tip of 1 chicken breast half and roll breast into cylinder shape. Secure with toothpicks. Wrap 1 bacon slice around breast in spiral fashion; secure with toothpicks. Repeat with remaining chicken and bacon. Cover and chill until ready to use. (Lamb and chicken can be made 1 day ahead. Keep chill.)
- 3
Prepare barbecue (medium-high heat). Whisk together mustard and balsamic vinegar in bowl. Place chicken and sausages on barbecue. Cover; grill until cooked through, turning often and brushing chicken with 1/4 C. of mustard mixture during last 2 minutes, about 12 minutes. Place on cutting board. Drain lamb; add to grill. cook to desired doneness, brushing with 1/4 C. mustard mixture, 3 minutes per side for medium rare.
- 4
Cut sausages into thick diagonal slices. Arrange lamb, chicken and sausages on platter. Serve, passing remaining 1 C. mustard mixture separately as sauce.
Source: Bon Appetit
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