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Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

8
lamb shoulder chops (1 lb/500g)
3 tbsp
olive oil, divided
45 mL
2 tsp
herbes de Provence, divided
10 mL
1 tsp
salt, divided
5 mL
2
zucchini, cut in ½-in./1-cm thick rounds
1 cup
cherry tomatoes
250 mL
½
red onion, cut into large chunks
8
wooden or metal skewers (wooden skewers soaked)

Method

Step 1

Drizzle lamb chops with 1 tbsp (15 mL) oil. Sprinkle with half the herbes de Provence and half the salt. Set aside.

Step 2

In 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.

Step 3

Grilled 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.

Step 4

Serve lamb chops with veggie skewers on the side.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe)
Calories:
360
Fat:
27 g
Saturated Fat:
8 g
Carbs:
5 g
Fibre:
1 g
Sugar:
3 g
Cholesterol:
85 mg
Protein:
24 g
Sodium:
1240 mg
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