- Portion size 4 servings
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 447 mg
- Protein 23 g
- Calories 298.0
- Total fat 19 g
- Cholesterol 86 mg
- Saturated fat 6 g
- Total carbohydrate 12 g
%RDI
- Iron 20.0
- Folate 61.0
- Calcium 13.0
- Vitamin A 33.0
- Vitamin C 177.0
