Grilled Lamb Chops with Gruyere Filling and Grilled Vegetables
This dish is the perfect combination of protein from the lamb, healthy fats from the cheese, and nutrients from the vegetables. It is a great dish for a dinner party because it has plenty of ingredients and flavors that anyone would like and provides plenty of healthy elements.
You should serve this with some carbs like rice, potatoes, pasta, or bread to complete the meal. You can also substitute lamb chops with pork chops.
- 4 Lamb cutlets (each 6-7 oz)
- 4 slices Gruyere
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- freshly ground peppers
- 4 tablespoons olive oil
- 1 zucchini
- 1 Eggplant
- 1 red paprika
- 1 yellow paprika
- 8 ounces green Asparagus
- 1 bunch Chives
- 4 scallions
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
Rinse the lamb chops, pat dry and cut a pocket along one side. Fill with one disk Gruyere and a few chopped herbs and season the outside with salt and pepper. Drizzle with a little oil and barbecue on a hot grill 7-8 minutes on each side.
Meanwhile, rinse zucchini and eggplant, cut in half lengthwise and crosswise and cut into thin slices. Rinse the peppers, cut in half, remove seeds and ribs and cut into wide strips. Peel 2/3 of the asparagus. Put the vegetables on the grill and grill 3-4 minutes.
Rinse the chives and scallions, shake dry and cut into small rings. Allow the finished grilled vegetables to cool briefly, mix with the chives, scallions, oil and vinegar and season with salt and pepper. Serve each stuffed lamb chop with some salad on a plate.