Grilled Lamb Chops with Herb Crust and Vegetable Medley

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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