Grilled lamb chops with ratatouille

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PREP TIME

25 min

TOTAL TIME

35 min

Serves

4

Grilled lamb chops with ratatouille

Photo, Sian Richards.


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
  • 29 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 32 g,
  • Fibre
  • 5 g,
  • Sodium
  • 529 mg.
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