First cut each clove of garlic in half, and push each half into the chop, or crush the clove and put it on top of the chop. These should be removed before serving, they are for flavouring the meat.

To make the vegetables: In a large bowl, combine artichokes, tomatoes, eggplant, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Let marinate at room temperature for 15 minutes. Remove vegetables from the bowl, shaking off excess marinade. Grill over Direct Medium heat

Barbecue Lamb - Honey Lamb Chops

Directions Mix the first five ingredients and marinate the chops for at least 2 hours. Remove chops from marinade and arrange in single layer on a sheet pan. In small bowl combine jalapeño, mustard and the soy sauce. Spread this mixture over the chops. Grill for 5 minutes; turn and spread

Parsley; finely chopped Heat the butter and oil together in a pan, when hot, add the garlic and onion. Cook until it begins to caramelise, then add the brown sugar and cook until the onions are well coated. Add the chops to the hot pan and coat well on either side for at least 6 minutes until golden

Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly. Remove lamb chops from rach and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce