Italian Mixed Grill - cooking recipe

Ingredients

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

Preparation

Season lamb chops and fillets with pepper. Brush with half of the oil.
Cook chops, fillets and sausages on a heated oiled grill pan (or on the grill) until cooked to desired doneness. Cover to keep warm.
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.
Meanwhile, toss liver in flour; shake off excess. Cook liver on heated oiled grill pan until cooked to desired doneness.
Serve meat with vegetables. Sprinkled with vinegar then oregano.