1 1/2 onions, sliced
1 tablespoon olive oil
1 1/2 tablespoons lemon juice
1 1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried rosemary
4 poblano chile peppers
2 (14 ounce) cans kidney beans
1 teaspoon minced fresh parsley
1 teaspoon dried thyme
1 tablespoon red wine vinegar
Preheat the grill to high heat.
Place the sliced onion in the center of the jalapeno pepper slices. Tuck in edges and seal the entire pepper seam. Place the poblano chile peppers into the pepper seam. Heat the lemon juice, salt and basil in a small saucepan over medium heat. Stir the rosemary and thyme into the olive oil and lemon juice mixture while stirring. Bring a small pot of lightly salted water to a boil. Add the parsley and thyme to the pot and cook until vegetables are tender, about 5 minutes. Stir the red wine vinegar into the olive oil mixture and mix well. Bring to a boil and reduce heat to low. Cook, stirring, for 5 minutes. Season with salt and pepper. Cook, stirring, for 5 minutes more. Pour or scoop the lamb chops into the pot and stir to coat. Brush the sides of the pot with the meat juices.