1/4 c. cooking oil
1/4 c. lemon juice
1/2 tsp. dried thyme
1/2 tsp. dried basil
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
6 shoulder lamb chops, cut 1-inch thick
1 sm. cauliflower, parboiled
2 lg. tomatoes, each cut into 6 pieces
2 med. green peppers, each cut into 6 pieces and parboiled

In small bowl, blend cooking oil, lemon juice, thyme, basil, garlic, salt and pepper. Pour marinade over lamb and refrigerate for several hours, turning occasionally. Grill over hot coals or under broiler for 8 to 10 minutes on each side, or until desired degree of doneness, brushing frequently with marinade. Place vegetables on skewers and grill 5 to 6 minutes per side, brushing with marinade. Each serving is approximately 311 calories. 6 servings.