Herbed Lamb Chops and Grilled Vegetables
21 people added this to their Recipe Box
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:
-
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
Tags:
Main Course; Cheese/Other Dairy; Meat-Lamb; Vegetables; BBQ/Grill;
Source
Canadian Living Magazine: July 2007
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »