Counter 04 · Lamb & Goat
Grilled Lamb Rib Chops with Summer Vegetables
Rosemary and lemon lamb chops grilled alongside thick planks of zucchini, bell pepper and red onion for a full platter dinner that comes off one hot grate.
- Prep
- 20 min
- Cook
- 18 min
- Serves
- 4
- Level
- Easy
This is the backyard platter for when the garden, or the produce aisle, is overflowing with zucchini and peppers. Everything shares the same rosemary-lemon oil, so the vegetables and lamb taste like they belong together. Cut the zucchini lengthwise into thick planks instead of rounds; they will not fall through the grate and they char beautifully. Grill the vegetables first, then the chops go on while the vegetables rest. Kids tend to love a little ketchup for dipping, and nobody here will judge you for it.
Method
-
Stir the olive oil, chopped rosemary, lemon zest and garlic together. Spoon a third over the chops and toss the rest with the zucchini, peppers and onion.
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Heat a gas grill to medium-high, about 450 F, and oil the grates well.
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Season the vegetables with half the salt and grill them 4 to 5 minutes per side, until tender with clear char marks. Pile them on a platter with the raw cherry tomatoes.
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Season the chops with the remaining salt and the pepper. Grill 4 minutes, rotate 90 degrees for crosshatch marks, then flip and cook 3 to 4 minutes more, to 130 F.
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Rest the chops on top of the vegetables for 5 minutes so their juices run into the platter.
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Squeeze the lemon juice over everything, tuck a few rosemary sprigs between the chops and serve.
