Herbed Lamb Chops with Grilled Vegetables and Canadian Feta
This recipe makes 4 servings
|Per serving: about||-|
|total fat||19 g|
|sat. fat||6 g|
- Portion size: 4
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
In shallow glass dish, stir together vinegar, oil, garlic, rosemary, thyme, sage, parsley, salt and pepper. Transfer 3 tbsp (45 mL) to separate shallow glass dish and set aside for vegetables. Add lamb to remaining marinade, turning to coat. Cover and refrigerate for 30 minutes, if desired.
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.