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🍽️ Stuffed Lamb Chops with Grilled Vegetables
630 kcal · 30 min · 4 servings
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Ingredients
- 4 Lamb chops (approx. 200 g each)
- 4 slices Gruyère cheese
- 1 tbsp chopped thyme
- 1 tbsp chopped rosemary
- salt
- pepper (from the mill)
- 4 tbsp olive oil
- 1 zucchini
- 1 eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- 250 g green asparagus
- 1 bunch chives
- 4 spring onions
- 3 tbsp olive oil
- 2 tbsp white balsamic vinegar
Instructions
- 1. Rinse the lamb chops thoroughly.
- 2. Pat the meat dry with a kitchen towel.
- 3. Cut a pocket lengthwise into each chop, being careful not to cut all the way through.
- 4. Stuff each pocket with a slice of Gruyere cheese.
- 5. Add a few chopped herbs into the pockets.
- 6. Season the outside of the chops with salt and pepper.
- 7. Brush the chops lightly with oil.
- 8. Preheat the grill.
- 9. Place the chops on the hot grill.
- 10. Grill the chops for about 7 to 8 minutes on each side.
- 11. Wash the zucchini and the eggplant.
- 12. Halve the vegetables lengthwise.
- 13. Cut the halves crosswise as well.
- 14. Slice the vegetables thinly.
- 15. Wash the bell pepper.
- 16. Halve the bell pepper.
- 17. Remove the core.
- 18. Cut the bell pepper into wide strips.
- 19. Peel two-thirds of the asparagus.
- 20. Place the prepared vegetables on the grill.
- 21. Grill the vegetables for 3 to 4 minutes, turning occasionally.
- 22. Wash the chives and the spring onions.
- 23. Shake the vegetables dry.
- 24. Cut the chives into thin rings.
- 25. Cut the spring onions into thin rings.
- 26. Let the grilled vegetables cool down briefly.
- 27. Place the vegetables in a bowl.
- 28. Add the chives and spring onions.
- 29. Drizzle some oil over the vegetables.
- 30. Add some vinegar.
- 31. Season the vegetable side dish with salt and pepper.
- 32. Place some salad on a plate.
- 33. Place a stuffed lamb chop on the salad.
- 34. Serve the dish.
Nutrition per serving
- kcal: 630
- Protein: 38 g · Fett/Fat: 49 g · Carbs: 11 g