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Grilled Lamb with Veggies

 Grilled Lamb with Veggies
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.
2 ServingsPrep/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.

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Grilled Lamb with Veggies (continued)

Nutritional Facts: 1 serving (1 each) equals 1,051 calories, 18 g fat (7 g saturated fat), 193 mg cholesterol, 220 mg sodium, 155 g carbohydrate, 10 g fiber, 72 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.