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Grilled Lamb and Vegetables with Roasted Garlic

Makes 4 servings

The subtle flavor of roasted garlic blends perfectly with the warm vegetables and thinly sliced lamb in this delicious recipe. Although it will impress guests, it is easy enough to serve for a family weeknight dinner if you are feeling a bit celebratory.

Ingredients

2  stalks celery, cut into 1-inch (2.5 cm) thick slices 2 
1  medium red bell pepper, cut into strips 1 
1  medium zucchini, sliced 1 
1  medium eggplant, cut into 1⁄4-inch (5 mm) thick slices 1 
1 tsp crushed dried thyme 5 mL
2  heads garlic 2 
1/4 cup olive oil, divided 50 mL
2 tbsp white wine vinegar 25 mL
1/4 tsp each salt and black pepper 1 mL
1  pkg (400 g) frozen boneless lamb loins,thawed 1 
  Fresh thyme (optional)  
  • Preheat oven to 400°F (200°C)

Instructions

Step 1
In a bowl, combine celery, red pepper, zucchini, eggplant and thyme; let stand for 1 hour.

Step 2
Cut top off garlic heads; place in a small baking dish or custard cups. Set aside 1 tbsp (15 mL) of the oil. Cover garlic with remaining oil. Bake in preheated oven for 30 to 35 minutes or until cloves come out of their skins. (Do not burn.) Remove garlic from skins and mash with fork. Stir in vinegar, salt and pepper. Keep warm (or reheat in microwave for 15 seconds).

Step 3
Preheat broiler. Brush lamb and vegetables with reserved oil. Grill lamb loins and vegetables for 2 to 3 minutes per side. (Or heat reserved oil in large skillet; brown lamb for about 5 minutes. Remove; keep warm. Add vegetables to skillet and sauté for about 5 minutes or until tender.)

Step 4
To serve, pour 1 tbsp (15 mL) garlic sauce onto 1 side of each of 4 plates. Slice lamb and place on top. Place vegetables beside lamb. Garnish with fresh thyme, if desired.

Tips

Roasted garlic has a milder taste than fresh garlic and is also easier on the digestive system.
Use 1 tbsp (15 mL) fresh thyme instead of dried, and fresh rather than frozen lamb, if available.
If desired, cook this dish on the barbecue, bearing in mind that because foods cooked at high temperatures may present a risk for cancer, they should be served less often.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 339
31%
Fat / Lipides 20.1 g
Saturated / saturés 4.6 g
+ Trans / trans 0.3 g
Cholesterol / Cholestérol 46 mg
10%
Sodium / Sodium 241 mg
7%
Carbohydrates / Glucides 19.6 g
17%
Fiber / Fibres 4.3 g
Sugars / Sucres 6.5 g
Protein Protéines 23.0 g
15%
Vitamin A / Vitamine A
102%
Vitamin C / Vitamine C
7%
Calcium / Calcium
20%
Iron / Fer
DIETITIAN’S MESSAGE
Feature all food groups by serving this dish with pita bread and Quick Roasted Red Pepper Dip.

Contributors
Philippe Guiet, Chef
Dawn Palin, Dietitian
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc. (Photo by Mark T. Shapiro)

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