Grilled lamb chops with ratatouille

Prep 25 min
Total 35 min
Serves 4

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lamb loin chops, about 80 g each
3/4 tsp
salt, divided
medium zucchini, cut lengthwise into 1/2-in. slices
red bell peppers, seeded and quartered
eggplant, cut lengthwise into 3/4-in. slices
3 tbsp
olive oil, divided
2 tbsp
2 tsp
chopped oregano
2 tsp
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.


Calories 460, Protein 29 g, Carbohydrates 16 g, Fat 32 g, Fibre 5 g, Sodium 529 mg.
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