Italian Mixed Grill

• 4 None lamb chops, french trimmed
• 14 oz lamb fillets
• 1 tsp cracked black pepper
• 2 tbsp olive oil
• 4 None thin lamb or other sausages
• 4 None plum tomatoes, halved
• 4 None portobello mushrooms
• 4 None baby eggplant, halved lengthwise
• 8 small onions, halved
• 2 cloves garlic, crushed
• 7 oz lamb liver, thinly sliced
• 2 tbsp flour
• 2 tbsp balsamic vinegar
• 1 tbsp fresh oregano leaves

1. Season lamb chops and fillets with pepper. Brush with half of the oil.
2. Cook chops, fillets and sausages on a heated oiled grill pan (or on the grill) until cooked to desired doneness. Cover to keep warm.
3. In a large bowl, combine tomato, mushrooms, eggplant, onion and garlic with remaining oil. Cook vegetables on heated grill pan until browned and just tender.
4. Meanwhile, toss liver in flour; shake off excess. Cook liver on heated oiled grill pan until cooked to desired doneness.
5. Serve meat with vegetables. Sprinkled with vinegar then oregano.

lamb chops, black pepper, olive oil, thin lamb, tomatoes, portobello mushrooms, baby eggplant, onions, garlic, lamb, flour, balsamic vinegar, oregano

Taken from recipes-plus.com/api/v2.0/recipes/35793 (may not work)