*  Exported from  MasterCook  *

             Grilled Provencal Lamb Chops & Summer Vegetables

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   dried thyme
   2      teaspoons     dried oregano
   1      teaspoon      dried summer savory
   1      teaspoon      dried marjoram
   8      rib           lamb chops* -- excess fat trimmed
   3      tablespoons   virgin olive oil -- about
                        Salt
                        Freshly ground black pepper
   1      pound         very small red-skin potatoes*
                         -- scrubbed but
                        unpeeled
   2      small         zucchini*** -- unpeeled,
                        ends trimmed -- cut into 1/2" thick
   8      ounces        cherry tomatoes
                         -- washed, patted dry
   1      box           frozen artichoke hearts
                         -- (9-ounce) thawed,
                        patted dry

*   (about 3/4 inch thick and 3 1/2 to 4 ounces each) ** (1 to 2 inches in diameter)
 ***(about 1 inch in diameter) Equipment needed: wooden skewers soaked in water
 for 15 minutes or metal skewers for grilling vegetables. 
Combine thyme, oregano, savory and marjoram in small bowl.
 Brush chops with olive oil on both sides, using about 1 1/2 tablespoons oil. 
Sprinkle each side of each chop with 1/2 teaspoon herb mixture.
 Salt and pepper chops generously. Cover and refrigerate 30 to 45 minutes. 
Bring 4 quarts water to a boil in large saucepan. Add 4 teaspoons salt and potatoes;
 boil about 15 minutes, until potatoes are completely cooked through
 (sharp knife should pierce potato easily). Remove with slotted spoon.
 Halve potatoes and set aside. To same boiling water, add zucchini slices;
 cook 2 minutes. Remove with slotted spoon; set aside. 
Thread vegetables on skewers, keeping each type of vegetable on separate skewers. 
Skewer potatoes and zucchini with cut sides exposed; don't crowd tomatoes or artichokes.
 When ready to cook, prepare grill. Brush vegetables with 1 1/2 tablespoons oil.
 When grill is hot, add skewered potatoes; cook about 5 minutes, turning several times.
 Place remaining skewers of vegetables on grill; cook until all are hot and have
 started to char slightly. Remove. Season with salt and pepper; sprinkle with remaining herb mixture.
 Cover vegetables loosely with foil to keep warm. Place chops on grill;
 cook 3 to 4 minutes a side, until just pink inside. To serve
: Remove skewers from vegetables; mound vegetables in center off serving platter. 
Arrange chops as a border around vegetables. Serve warm.

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