Lamb Asado and Garden Vegetable Skewers

Lamb Asado, Rice + Garden Vegetable Skewers

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5 from 1 vote

Try our Lamb Asado, Rice + Garden Vegetable Skewers when you need a no-fuss dinner option.

It's a delicious spring or summer dinner idea, using fresh veggies and lamb served over a bed of rice.

Course: Main Course

Cuisine: American

Servings:

Calories: 674kcal

Author: This Worthey Life

Ingredients

Lamb Asado Ingredients:

8 lamb chops
1 cup premade medium-heat chipotle sauce
1/3 cup EVOO
1/2 tsp smoked paprika
1/2 tbsp freshly cracked black peppercorns
1 tsp sea salt
3-4 sprigs of fresh basil
3-4 sprigs of fresh mint

Summer Grilled Vegetable Skewers

1 large orange bell pepper cut into chunks
1 large red bell pepper cut into chunks
1 large yellow bell pepper cut into chunks
1 large green bell pepper cut into chunks
1 large medium red onion cut into chunks
1 large green or yellow summer squash cut into chunks or ribbons
2 tbsp EVOO
2 tbsp unsalted butter
1 tsp Old Bay seasoning
sea salt to taste
freshly cracked black peppercorns to taste

Instructions

Directions on how to make Lamb Asado

You will want to marinate the lamb chops for a few hours or overnight in the chipotle mixture to allow the flavors to penetrate the meat fully.
Reserve a few tablespoons of the marinade to finish the lamb chops after they are off the grill.
I preheated the grill to 300°F, cooked the lamb chops until they reached an internal temperature of around 110-115°F, removed them from the grill, adjusted the temperature to around 450-500°F, and seared them for about a minute per side.
Remove the lamb chops and rest for 15 minutes to allow the juices to redistribute. Brush the lamb chops with some of the reserved marinade, then serve.

Grilled Vegetable Skewers Directions:

Soak the wooden skewers in water for about 30 minutes before threading the vegetables on them. This helps prevent the skewers from burning while grilling.
Melt the butter in a small microwave-safe bowl using the microwave, add the extra virgin olive oil, and season and mix well. Set aside.
Arrange the cut vegetable on a wooden skewer and alternate the colors for visual appeal.
Brush the veggies with olive oil, melted butter, and seasoning mixture. Cook on a preheated 300-400°F for 3-4 minutes per side. Remove from the grill and serve.
Enjoy!

Notes

How to make rice in a minute:

To make the Minute White Rice, follow the instructions on the package. I added two sauteed cloves of garlic, and when the rice was finished, I drizzled on herb-infused EVOO. And that's how I created a quick and delicious dinner with Minute Rice.

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