Herbed Lamb Chops and Grilled Vegetables
Familiar herbs heighten the flavour of both meat and vegetables. No white balsamic vinegar? Replace it with 1/4 cup (50 mL) white wine vinegar combined with 1 tsp (5 mL) granulated sugar. A grill basket is handy to prevent the vegetables from falling through the grate.
Servings: 4
Ingredients:
Herbed Lamb Chops and Grilled Vegetables
Photography by Yvonne Duivenvoorden
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1/4 (50 mL) cup white balsamic vinegar
1/4 cup (50 mL) extra-virgin olive oil
4 cloves garlic, minced
3 tbsp (50 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 feta cheese
Preparation:
In shallow glass dish, stir together vinegar, oil, garlic, rosemary, thyme, sage, parsley, salt and pepper. Transfer 3 tbsp (50 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. (Make-ahead: Refrigerate for up to 4 hours.)
Discarding marinade, place chops on greased grill over medium-high heat. Close lid and grill, turning once, for about 8 minutes for medium-rare 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.
Discarding marinade, place chops on greased grill over medium-high heat. Close lid and grill, turning once, for about 8 minutes for medium-rare 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.
Additional Information
- Herbs to harvest from your Scarborough Fair herb garden:Parsley, sage, rosemary, thyme
Source
Canadian Living Magazine: July 2007
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