- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 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)
Method
Step 1
Drizzle lamb chops with 1 tbsp (15 mL) oil. Sprinkle with half the herbes de Provence and half the salt. Set aside.
Step 2
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.
Step 3
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.
Step 4
Serve lamb chops with veggie skewers on the side.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe)
- Calories:
- 360
- Fat:
- 27 g
- Saturated Fat:
- 8 g
- Carbs:
- 5 g
- Fibre:
- 1 g
- Sugar:
- 3 g
- Cholesterol:
- 85 mg
- Protein:
- 24 g
- Sodium:
- 1240 mg
