Grilled Lamb Chops With Ratatouille
2
- Prep Time25 mins
- Total Time35 mins
- Makes4 servings
Photo, Sian Richards.
A medley of grilled peppers, eggplant and zucchini make the ratatouille, and cooked chops complete the elegant simplicity of this spring dish.
Ingredients
8 lamb loin chops, about 80 g each
3/4 tsp salt, divided
2 medium zucchini, cut lengthwise into 1/2-in. slices
2 red bell peppers, seeded and quartered
1 eggplant, cut lengthwise into 3/4-in. slices
3 tbsp olive oil, divided
2 tbsp lemon juice
2 tsp chopped oregano
2 tsp fresh thyme leaves
lemon wedges, to garnish
Instructions
PREHEAT barbecue to medium.
SPRINKLE both sides of chops with 1/2 tsp salt. Season with fresh pepper. Toss zucchini, peppers and eggplant with 2 tbsp olive oil in a large bowl until coated.
OIL grill. Barbecue chops and vegetables, with lid closed, until chops are medium rare and vegetables are lightly charred, about 3 min per side. Transfer chops to a plate and vegetables to a cutting board. Finely chop vegetables, then scoop into a large bowl. Drizzle with remaining 1 tbsp olive oil, lemon juice, oregano, thyme and remaining 1/4 tsp salt. Toss until coated. Season with fresh pepper. Serve with grilled lamb chops and lemon wedges.
Nutrition (per serving)
Calories 460, Protein 29g, Carbohydrates 16g, Fat 32g, Fibre 5g, Sodium 529mg.
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