Mediterranean-Style Lamb Chops & Veggie Skewers

Prep time: 10min

Total time: 25min

Serves: 4

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

zucchini, cut in ½-in./1-cm thick rounds

1 cup

cherry tomatoes

250 mL

red onion, cut into large chunks

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

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.