These meaty, tender lamb chops are marinated along with your favorite vegetables in an herbaceous blend, then grilled to juicy perfection. Serve with a mint chimichurri for pops of freshness and flavor.
1-2large zucchinisliced in 1/2" thick slices on a bias
1-2large squashsliced in 1/2" thick slices on a bias
1-2largesweet peppersstem, seeds and ribs removed, cut into quarters
For Mint Chimichurri
1/4cupmint leavesfinely minced
1/4 cup parsley leavesfinely minced
2 tablespoons tarragon leavesfinely minced
1 medium shallotfinely minced
2tablespoonsred wine vinegar
3 1/2 tablespoons olive oil
1/2 teaspoonkosher salt
1/4 teaspoon black pepper
For The Marinade:
Combine all ingredients in a mini food processor or blender and blend until smooth.
For The Chops & Vegetables:
Pat the lamb chops dry with a paper towel. Pour half of the marinade over the lamb and coat all sides evenly. Cover and refrigerate for an hour.
Coat the vegetables with the remaining marinade and let sit at room temperature for an hour.
For The Mint Chimichurri:
In a small bowl, combine the chopped mint, parsley, tarragon, shallots, vinegar, olive oil, salt and pepper, whisk to combine and set aside.
Preheat the grill to a medium high heat, about 425-450°. Take the lamb out of the fridge and let it warm up for about 10 minutes in the ambient air while the grill heats.
Place the lamb on the grill, followed by the vegetables and cook for 5-8 minutes until a nice char has developed on one side and the lamb releases easily. Turn the lamb and vegetables and continue to cook for an additional 5-7 minutes depending on the doneness you desire and the thickness of your chops. 130° for medium rare (that's how I like it.)
Transfer the lamb and vegetables to a serving platter. Serve, lightly napped with the mint chimichurri.