Elaine’s Bacon Wrapped Lamb Chops With Garden Fresh Veggies

Directions

1. 1. In a skillet, add 2 tbsp olive or canola oil
2. 2. Wrap a slice of bacon around each chop, securing with toothpick
3. 3. Place French-cut sliced green onions into the skillet, and allow to caramelize. Remove onions and set aside
4. 4. Add garlic, finely chopped
5. 5. French-cut the beans
6. 6. Add the chops, and then add the carrots and beans. Cook over low to medium heat until the chops are done and the bacon is crisp
7. 7. In the meantime, cook one cup of brown rice, with the soya sauce in the water, and drain…
8. 8. Make a balsamic vinegar reduction:
9. 9. In a small saucepan, combine:
10. 10. 5 tbsp balsamic vinegar
11. 11. Juice of one whole lemon
12. 12. Reduce this to ½ the original quantity.
13. 13. Take some of the zest of the lemon and reserve.
14. 14. When ready to serve, plate as follows:
15. 15. Place a bed of rice on the plate first;
16. 16. Add the chops on top;
17. 17. Drizzle with the balsamic reduction;
18. 18. Sprinkle lemon zest on top of chops;
19. 19. Add the vegetables around the meat and rice;
20. 20. Drizzle a little of the balsamic reduction around the plate.
21. 21. ENJOY!