Mediterranean-Style Lamb Chops & Veggie Skewers
Prep Time
Serves
Cooking Mode
8 lamb shoulder chops (1 lb/500g)
3 tbsp olive oil, divided
2 tsp herbes de Provence, divided
1 tsp salt, divided
2 zucchini, cut in ½-in./1-cm thick rounds
1 cup cherry tomatoes
½ red onion, cut into large chunks
8 wooden or metal skewers (wooden skewers soaked)
8 lamb shoulder chops (1 lb/500g)
3 tbsp olive oil, divided
2 tsp herbes de Provence, divided
1 tsp salt, divided
2 zucchini, cut in ½-in./1-cm thick rounds
1 cup cherry tomatoes
½ red onion, cut into large chunks
8 wooden or metal skewers (wooden skewers soaked)
Directions
1Drizzle lamb chops with 1 tbsp (15 mL) oil. Sprinkle with half the herbes de Provence and half the salt. Set aside.
2In 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.
3Grilled 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.
4Serve lamb chops with veggie skewers on the side.
Disclaimer
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Personal Note
Personal Note
