Provençal Lamb Chops And Summer Vegetables

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Brushed with olive oil, then rubbed with a quickly made mixture of herbes de Provence, these lamb chops are grilled along with skewers of little red-skin potatoes, zucchini, and grape tomatoes. For serving, the vegetables are mounded in the center of a platter surrounded by the succulent chops. This colorful dish is a meal in itself and needs only a salad and some crusty French bread as accompaniments.

Ingredients

• 12   3- to 4-ounce rib lamb chops, about ¾ inch thick, trimmed of excess fat
• ¼  cup olive oil, divided, plus extra for oiling grill rack
• 6   tablespoons herbes de Provence
• Salt
• Freshly ground black pepper
• 1½ pounds very small red-skin potatoes, about 1 to 1½ inches in diameter, unpeeled
• 3   small zucchini, about 1 inch in diameter, cut into ½-inch-thick rounds
• 12   ounces grape or cherry tomatoes

Directions

1. Brush chops with olive oil on both sides, using half of the oil.
2. Sprinkle both sides of each chop with ½ teaspoon of the herbes de Provence. Salt and pepper chops generously and refrigerate, covered, for at least 3 hours.
3. Bring to room temperature 30 minutes before grilling.
4. Bring a large pot of water to a boil and add 1 tablespoon of salt and the potatoes.
5. Boil until potatoes are tender when pierced with a sharp knife, about 15 minutes.
6. Remove with a slotted spoon, halve potatoes, and set aside.
7. To the same boiling water add zucchini and cook for 2 minutes.
8. Remove zucchini with a slotted spoon and rinse under cold running water to cool so that color stays bright green.
9. Pat dry and set aside.
10. Thread potatoes, zucchini, and grape tomatoes on separate skewers.
11. Skewer potatoes and zucchini with cut sides exposed. (Vegetables can be prepared 2 hours ahead.)
12. To cook, oil a grill rack and arrange 4 to 5 inches from heat.
13. Prepare grill for a hot fire (high temperature).
14. Grill skewered potatoes 7 minutes, turning occasionally.
15. Then add skewered zucchini and tomatoes and grill 5 minutes, turning several times, until all vegetables are hot and have started to char slightly.
16. Remove, season vegetables with salt and pepper, and sprinkle with remaining herbes de Provence.
17. Cover vegetables loosely with foil to keep warm.
18. Grill chops 3 per side, until just pink inside. (Internal temperature should be 145 degrees F for medium-rare.)
19. To serve, remove vegetables from skewers and mound in the center of a serving platter.
20. Arrange chops as a border around the vegetables.
21. Serve warm.

YIELD: SERVES 4 WITH 3 CHOPS PER SERVING OR 6 WITH 2 CHOPS PER SERVING