Mediterranean-Style Lamb Chops & Veggie Skewers
Prep time: 10min
Total time: 25min
Serves: 4
8
lamb shoulder chops (1 lb/500g)
3 tbsp
olive oil, divided
45 mL
2 tsp
herbes de Provence, divided
10 mL
1 tsp
salt, divided
5 mL
2
zucchini, cut in ½-in./1-cm thick rounds
1 cup
cherry tomatoes
250 mL
½
red onion, cut into large chunks
8
wooden or metal skewers (wooden skewers soaked)
Per serving (¼ of the recipe)
calories
360
fat
27 g
saturated fat
8 g
carbs
5 g
sugar
3 g
protein
24 g
cholestrol
85 mg
fibre
1 g
sodium
1240 mg
Directions
-
Drizzle lamb chops with 1 tbsp (15 mL) oil. Sprinkle with half the herbes de Provence and half the salt. Set aside.
-
In large bowl, toss zucchini, tomatoes and onion with remaining oil, herbes de Provence and salt. Thread veggies (pulling apart layers of onion chunks) -- alternating types -- onto skewers.
-
Grilled chops and vegetable skewers on barbecue preheated to medium-high heat until chops have touch of pink in centre (or register 145°F/63°C internally) and vegetables are softened and lightly charred.
-
Serve lamb chops with veggie skewers on the side.
