Herbed Lamb Chops with Grilled Vegetables and Canadian Feta
63 people added this to their Recipe Box
Herbed Lamb Chops with Grilled Vegetables and Canadian FetaVisit www.canadianliving.com for full recipe details.based on1 ratings.
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 298298 cal |
| pro | 23 g23g pro |
| total fat | 19 g19g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 12 g12g carb |
| fibre | 3 g3g fibre |
| chol | 86 mg86mg chol |
| sodium | 447 mg447mg sodium |
| % RDI: | - |
| calcium | 1313 calcium |
| iron | 2020 iron |
| vit A | 3333 vit A |
| vit C | 177177 vit C |
| folate | 6161 folate |
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
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.
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; 300 calories;
Related content
-
Feta and Lamb Burger Pitas
Add leaf lettuce, sliced cucumbers and chopped tomatoes to the pita for extra crunch, if desired.
-
-
Turkish Feta Lamb Kabobs
Serve versatile juicy meatballs a number of ways, such as in warmed tomato sauce alongside...
-
