Katie here! It's summer and the grills are being fired up all over town. Honestly I have been alittle weary of using the grill in the past. I love the results but was scared of manning the grill on my own. My husband is an excellent grill master and over years past has cooked everything that I prepped. I recently was taken under his guidance to learn the ends and outs of grilling. This week I tackled one of our go-to-tasty meals. Super easy and really healthy. My Son devours lamb every time we cook it, so needless to say this meal was a huge hit. American chops may be bigger in size, but the little New Zealand chops have more powerful flavoring. I used indirect heating on the grill to cook the chops with low heat at the beginning to get the sear marks since the lamb fat tends to make the grill flame up and char the chops. The veggies were cooked on direct heat.
Lamb Chops:
1.5 lbs lamb chops
5 large sprigs of rosemary, finely chopped
Sea salt
Olive Oil
Veggies:
2 medium size zucchinis, thickly chopped
pint of cherry tomatoes
15 - 18 large mushrooms
sea salt
olive oil
Mince the rosemary. Generously coat the chops with olive oil. Sprinkle sea salt and rosemary on chops and rub to blend in the flavors. For the veggies, coat with olive oil and sprinkle with sea salt to taste. String on a skew for cooking (if using a wooden skew, soak in water before hand). Heat grill to medium high heat (I had it around 400 degrees). Place the veggie skews on the direct heat burners. Cook the veggies for 10-15 minutes until tender, turning once. Cook the lamb chops for approx. 5 minutes, turning once to sear on a low flame. If the grill starts flaming up, move chops away from flame. Turn off burner under chops and cook using indirect heat from the veggies burner for approx. 10 minutes, until desired wellness is achieved. Remove chops from grill, cover with tin foil and let rest for 5 minutes.
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