Grilled Lamb Chops with Herb Crust and Vegetable Medley

Ingredients

• 8 chops lamb chops
• 2 tbsp fresh rosemary
• 2 cloves garlic
• 3 tbsp olive oil
• 1 medium zucchini
• 1 cup cherry tomatoes
• 1 head broccoli
• 1 to taste salt and pepper

Instructions

1. 1

   Pat the 8 lamb chops dry and season both sides with salt and pepper. Let them sit at room temperature for 10 minutes.

2. 2

   In a small bowl, mix 2 tbsp chopped rosemary, 2 minced garlic cloves, and 2 tbsp olive oil. Press this herb mixture onto both sides of the chops.

3. 3

   Heat a grill or grill pan over medium-high heat. Grill the chops for 3-4 minutes per side for medium-rare, until nicely charred and internal temperature reaches 145°F.

4. 4

   While the chops rest, toss the 1 sliced zucchini, 1 cup cherry tomatoes, and 1 chopped broccoli head with 1 tbsp olive oil, salt, and pepper.

5. 5

   Grill the vegetables in a grill basket or on the grill for 5-7 minutes, turning occasionally, until tender and lightly charred.

6. 6

   Serve the lamb chops with the grilled vegetables, drizzling any resting juices over the top.

Tools you’ll need

• Grill or grill pan
• Tongs
• Small bowl
• Knife
• Cutting board

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