Grilled Lamb Chops With Roasted Summer Squash And C

Name: Grilled Lamb Chops With Roasted Summer Squash And Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, peeled; 1/2 cup fresh flat-leaf parsley leaves; 3 tablespoons extra-virgin olive oil, divided; 1 1/2 tablespoons coarsely chopped shallots; 1 teaspoon fresh oregano leaves; 1 1/2 teaspoons sherry vinegar; 1 1/2 teaspoons fresh lemon juice; Dash of crushed red pepper; 1 teaspoon salt, divided; 1 teaspoon freshly ground black pepper, divided; 3 medium yellow squash, cut lengthwise into 1/4-inch-thick slices (about 3/4 pound); 3 medium zucchini, cut crosswise into 1/4-inch-thick slices (about 3/4 pound); 6 (5-ounce) lamb loin chops, trimmed (about 1 inch thick); Cooking spray

Servings: persons

2 garlic cloves, peeled
1/2 cup fresh flat-leaf parsley leaves
3 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons coarsely chopped shallots
1 teaspoon fresh oregano leaves
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons fresh lemon juice
Dash of crushed red pepper
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
3 medium yellow squash, cut lengthwise into 1/4-inch-thick slices (about 3/4 pound)
3 medium zucchini, cut crosswise into 1/4-inch-thick slices (about 3/4 pound)
6 (5-ounce) lamb loin chops, trimmed (about 1 inch thick)
Cooking spray

1
Bring 2 cups water to a boil in a small saucepan. Add garlic to pan; reduce heat, and simmer 3 minutes. Remove garlic from water; cool. Coarsely chop garlic.
2
Place garlic, 1/2 cup parsley, 2 tablespoons oil, shallots, and next 4 ingredients (through red pepper) in a food processor; process 1 minute or until almost smooth. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper; pulse 2 times.
3
Preheat oven to 450u00b0.
4
Preheat grill to medium-high heat.
5
Combine squash, zucchini, and remaining 1 tablespoon oil in a bowl; toss well. Arrange squash and zucchini in a single layer on a baking sheet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bake at 450u00b0 for 16 minutes or until tender, turning after 8 minutes.
6
Lightly coat lamb with cooking spray. Sprinkle with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place lamb on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Divide squash and zucchini evenly among 6 plates. Top each serving with 1 lamb chop and 1 1/2 teaspoons parsley puree.
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641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 garlic cloves, peeled, 1/2 cup fresh flat-leaf parsley leaves, 3 tablespoons extra-virgin olive oil, divided, 1 1/2 tablespoons coarsely chopped shallots, and more.

Yes, Grilled Lamb Chops With Roasted Summer Squash And Chimichurri falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Lamb Chops With Roasted Summer Squash And Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions