6 beef sausages 6 loin or shoulder lamb chops 6 small sirloin or filet steaks (about 4 ounces each) 6 pieces Canadian bacon, grilled to crispy 6 large white mushrooms, grilled 3 lamb kidneys, halved, cored and trimmed, grilled 3 large firm tomatoes, halved and grilled 2-3 minutes per side salt and fresh black pepper to taste 1-1/4 cups cream 1/2 cup canned beef bouillon 2 tablespoons Dijon or wholegrain prepared mustard
Season chops, steaks, kidneys, tomatoes and mushrooms well with salt
and pepper. Lightly oil a medium-hot barbecue.
Grill ingredients as follows: sausages, 10-15 minutes or until done;
lamb chops, 5-7 minutes per side; steaks, 3-4 minutes per side;
Canadian bacon, grilled to crispy; mushrooms, 3 minutes per side;
kidneys, 2-3 minutes per side; tomatoes, 2-3 minutes per side. Total
cooking time should be about 15 minutes. Set grilled meats and
vegetables aside in a warm place while you make the sauce.
In a clean saucepan, boil the canned beef bouillon until reduced to
about 1/4 cup. Add the cream and bring to a boil over medium heat,
simmering for 2-3 minutes to thicken slightly. Stir in the mustard
and remove from the heat. Divide the ingredients into equal portions
and serve with the sauce. Servings: 6