Serves: 4
Total Calories: 446

FOR THE DRESSING:
2 ounces feta cheese (about 1/4 cup)
1/4 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh dill
2 tablespoons extra-virgin olive oil
1 small clove crushed garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 medium red bell pepper

4 shoulder lamb chops, about 5 oz each and 3/4 inch thick, trimmed of nearly all fat
1 small yellow onion, cut into 1/2-inch slices
1 small eggplant, cut into 1/2-inch slices
extra-virgin olive oil
kosher salt
freshly ground black pepper

4 crusty rolls, halved

TO MAKE THE DRESSING: In a blender combine the dressing ingredients and process until well mixed, scraping down the sides, if necessary. Place in a medium bowl and set aside.

Grill the bell pepper over Direct High heat until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove from the grill and place in a paper bag close tightly. Allow to stand 10 to 15 minutes to steam off the skin. Remove the pepper from the bag and peel away the charred skin. Cut off the top and remove the seeds. Cut the pepper into 1/4 inch strips and place in the bowl with the dressing.

Lightly brush or spray the lamb, onion, and eggplant with the olive oil and season with salt and pepper. Grill the chops over Direct High heat until medium rare, 6 to 8 minutes, turning once halfway through grilling time. Grill the onions and eggplant over Direct High heat until well marked and tender, 8 to 10 minutes, turning once halfway through grilling time.

Slice the meat from the bones and cut into 1/4 inch strips. Cut the onion slices through the center to form strips. Cut the eggplant into 1/4 inch strips. Place the lamb, onions, and eggplant in the bowl with the dressing. Stir evenly to coat the lamb and vegetables.

Grill the rolls over Direct High heat until lightly toasted, about 30 seconds. Spoon the lamb and vegetables into the rolls. Serve immediately.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 446
Calories from Fat: 315

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Lamb
Brandied Lamb Pockets
Butterflied Leg of Lamb
Greek Hoagies With Creamy Feta Dressing
Indonesian Lamb Satay With Spicy Peanut Sauce
Lamb Kabobs With Sage Oil Mop
Madras-Style Meatball Kabobs
Mediterranean Lamb Burgers
Moroccan Lamb In Pita
Pesto-Stuffed Loin Chops
Rack Of Lamb With Orange-Cranberry Chutney
Southwest Kabobs
Spice-Glazed Rib Chops With Pear Chutney
Teriyaki Lamb Steaks
Tuscan-Style Rib Chops With Panzanella