Familiar herbs heighten the flavour of both meat and vegetables.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2007
Ingredients
Method
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.
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.
Nutritional facts Per serving: about
- Iron 20%
- Fibre 3 g
- Folate 61%
- Sodium 447 mg
- Calcium 13%
- Protein 23 g
- Calories 298
- Total fat 19 g
- Vitamin A 33%
- Vitamin C 177%
- Cholesterol 86 mg
- Saturated fat 6 g
- Total carbohydrate 12 g
