Grilled Lamb with Veggies Recipe

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Grilled Lamb with Veggies Recipe

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Lean lamb chops teamed with a colorful medley of vegetables make a special grilled meal that won't leave you with a sinkful of dishes.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup apple juice
  • 1/2 cup honey
  • 2 tablespoons dried minced onion
  • 2 tablespoons cider or red wine vinegar
  • 2 tablespoons tomato paste
  • 2 garlic cloves, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 3 medium potatoes
  • 1 each medium green, sweet red and yellow pepper
  • 2 sirloin lamb chops (about 1-1/2 pounds), trimmed

Directions

In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cut each potato into 16 wedges. Divide potatoes and peppers between two pieces of heavy-duty foil (about 18 in. squares). Top each with 1/2 cup sauce; set remaining sauce aside. seal foil tightly. Grill vegetable packets and lamb chops, covered, over medium-hot heat for 5 minutes. Turn chops; baste with remaining sauce. Grill 5 minutes longer. Turn and baste again. Grill for 2 minutes or until a meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with vegetables. Yield: 2 servings.
Originally published as Grilled Lamb with Veggies in Quick Cooking March/April 1999, p47

Nutritional Facts

1 each: 1051 calories, 18g fat (7g saturated fat), 193mg cholesterol, 220mg sodium, 155g carbohydrate (88g sugars, 10g fiber), 72g protein.

  • 1/2 cup apple juice
  • 1/2 cup honey
  • 2 tablespoons dried minced onion
  • 2 tablespoons cider or red wine vinegar
  • 2 tablespoons tomato paste
  • 2 garlic cloves, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 3 medium potatoes
  • 1 each medium green, sweet red and yellow pepper
  • 2 sirloin lamb chops (about 1-1/2 pounds), trimmed
  1. In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cut each potato into 16 wedges. Divide potatoes and peppers between two pieces of heavy-duty foil (about 18 in. squares). Top each with 1/2 cup sauce; set remaining sauce aside. seal foil tightly. Grill vegetable packets and lamb chops, covered, over medium-hot heat for 5 minutes. Turn chops; baste with remaining sauce. Grill 5 minutes longer. Turn and baste again. Grill for 2 minutes or until a meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with vegetables. Yield: 2 servings.
Originally published as Grilled Lamb with Veggies in Quick Cooking March/April 1999, p47

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