Grilled Lamb Chops with Rice and Vegetables
Juicy grilled lamb chops served over fluffy rice with charred green peppers and cherry tomatoes, plus warm flatbread on the side. A quick and satisfying weeknight meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 4 pieces lamb chops
- 2 cups cooked rice
- 1 whole green bell pepper
- 1 cup cherry tomatoes
- 2 pieces flatbread
- 2 tablespoons olive oil
Instructions
- 1
Season the 4 lamb chops with salt and pepper on both sides. Brush with 1 tbsp olive oil.
- 2
Heat a grill pan or skillet over high heat. Add the lamb chops and cook for 3-4 minutes per side for medium-rare, until nicely charred and internal temperature reaches 145°F.
- 3
While the lamb cooks, slice the 1 green bell pepper into strips. Heat the remaining 1 tbsp olive oil in a separate skillet over medium-high heat and sauté the peppers and 1 cup cherry tomatoes for 5-6 minutes, until softened and slightly blistered.
- 4
Warm the 2 flatbreads in the same skillet or microwave for 30 seconds.
- 5
Serve the lamb chops over the 2 cups cooked rice with the sautéed vegetables and warm flatbread on the side.
Tools you’ll need
- grill pan or skillet
- skillet
- tongs
- knife
- cutting board
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