Updated Jun 18, 2015Chatelaine
lamb loin chops, about 80 g each
medium zucchini, cut lengthwise into 1/2-in. slices
red bell peppers, seeded and quartered
eggplant, cut lengthwise into 3/4-in. slices
olive oil, divided
fresh thyme leaves
lemon wedges, to garnish
- 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.