Herbed Lamb Chops with Grilled Vegetables and Canadian Feta
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 298 |
| pro | 23 g |
| total fat | 19 g |
| sat. fat | 6 g |
| carb | 12 g |
| fibre | 3 g |
| chol | 86 mg |
| sodium | 447 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 20 |
| vit A | 33 |
| vit C | 177 |
| folate | 61 |
Ingredients
-
1/4 cup (50 mL) white balsamic vinegar
1/4 cup (50 mL) extra-virgin olive oil
4 cloves garlic, minced
3 tbsp (45 mL) finely chopped fresh rosemary
1 tbsp (15 mL) each chopped fresh thyme, sage and parsley
1/2 tsp (2 mL) each salt and pepper
8 lamb loin chops (1-1/2 lb/750 g), trimmed
1 lb (500 g) asparagus
2 sweet red or yellow peppers
1/2 cup (125 mL) crumbled Canadian Feta cheese
Preparation
Discarding marinade, place chops on greased grill over medium-high heat. Close lid and grill, turning once, until medium-rare, about 8 minutes, or until desired doneness. Transfer to plate and tent with foil; let stand for 5 minutes.
Meanwhile, snap woody ends off asparagus. Seed, core and cut red peppers into eighths. Add vegetables to reserved marinade, turning to coat. Place asparagus and peppers on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, about 8 minutes. Transfer vegetables to platter; top with lamb chops. Sprinkle with Feta cheese.
- Keywords : Main Course; Grill/Barbecue; Lamb; Feta; Asparagus;









