Grilled Lamb Chops with Rosemary Marinade

Ingredients

• 8 pieces lamb chops
• 2 tablespoons fresh rosemary
• 4 cloves garlic
• 1 third cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon honey
• 1 teaspoon red pepper flakes
• 2 cups grilled vegetables (zucchini, bell peppers)

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons of chopped fresh rosemary, 4 minced garlic cloves, 1/3 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of honey, and 1 teaspoon of red pepper flakes. Mix well to create the marinade.

2. 2

   Place the 8 pieces of lamb chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb chops, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 4 hours or overnight for maximum flavor.

3. 3

   Preheat your grill to medium-high heat (about 400°F to 450°F).

4. 4

   Remove the lamb chops from the marinade and allow them to come to room temperature for about 15 minutes before grilling.

5. 5

   Once the grill is hot, place the lamb chops on the grill. Cook for 4-5 minutes on one side.

6. 6

   Flip the lamb chops and grill for an additional 4-5 minutes for medium-rare, or until the internal temperature reaches 145°F. Adjust cooking time for desired doneness.

7. 7

   While the lamb chops are grilling, toss 2 cups of sliced zucchini and bell peppers in olive oil, salt, and pepper. Grill them in a grill basket or on skewers for about 5-7 minutes until tender and slightly charred.

8. 8

   Once cooked, remove the lamb chops from the grill and let them rest for 5 minutes before serving.

9. 9

   Serve the grilled lamb chops alongside the grilled vegetables for a complete meal.