• 6 beef sausages
• 6 loin or shoulder lamb chops
• 6 small sirloin or filet steaks (about 4 oz. 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 C. cream
• 1/2 C. canned beef bouillon
• 2 Tbs. 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 C. 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.