12 loin lamb chops
3 tbsp. extra virgin olive oil
Red Dog Rub™

Place lamb chops in a glass dish. Drizzle with olive oil and turn to coat. Sprinkle plenty
of Red Dog Rub on both sides. Cover with plastic wrap.

Heat grill or prepare coals. Place chops on well-oiled grill and cook each side for about 7 minutes or until medium rare. Don’t over cook!

Eggplant Patsy
2 small eggplants, sliced 1/4-inch thick
6 tomatoes, sliced
2 green peppers, chopped
1 large onion, chopped
2 - 10 oz. sharp cheddar cheese bricks, sliced

Pre-heat oven to 400°. Grease a 13 x 9 casserole dish. Layer half of the sliced eggplant, tomatoes, green peppers and onion. Sprinkle a little sugar, salt, pepper, and garlic powder on top. Layer half the cheese. Repeat layering.

Cover with foil and bake for 1/2 hour. Remove foil, reduce heat to 350° and bake for 45-60 minutes until top is browned and juices are reduced. Let sit for 15 minutes before serving.

Serves 6