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  • 4servings
  • 563calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) red wine

  2. 1/4 cup(s) olive oil

  3. 2 tablespoon(s) red-wine vinegar

  4. 1 tablespoon(s) lemon juice

  5. 1 lemon , peel only, cut into strips

  6. 3 large cloves garlic , minced

  7. 2 teaspoon(s) fresh thyme

  8. 2 teaspoon(s) fresh mint

  9. 3/4 teaspoon(s) fresh-ground pepper

  10. 8 (about 2 pounds) lamb rib chops

  11. 1 green pepper , cut lengthwise into eighths

  12. 1 red pepper , cut lengthwise into eighths

  13. 3 small onions , peeled and quartered

  14. 8 cherry tomatoes

  15. 1 teaspoon(s) salt

  16. 4 sprig(s) fresh thyme

Instructions Jump to Ingredients ↑

  1. Make the marinade: Combine red wine, 3 tablespoons olive oil, vinegar, lemon juice, lemon peel, garlic, 2 teaspoons thyme, mint, and 1/2 teaspoon pepper in a baking dish. Reserve 1/4 cup of the marinade and set aside. Add lamb chops to the remaining marinade, cover, and refrigerate for 4 hours, turning meat over halfway through to be sure it is thoroughly marinated.

  2. Grill the chops: Heat grill or grill pan over high heat until very hot. Remove chops from the marinade, pat dry, and set aside. Combine the peppers, onions, tomatoes, remaining olive oil, reserved marinade, salt, remaining pepper, and thyme sprigs in a large bowl and toss to coat. Grill vegetables until just softened -- 5 to 6 minutes per side. Remove from heat and keep warm. Grill the chops -- about 4 minutes per side for medium rare. Divide evenly among four plates and serve immediately with grilled vegetables.

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