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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)

Directions

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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Nutrition Facts

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