Lamb chops and vegetables
are grilled alongside each other for an easy, sumptuous meal.
Grilled
California Lamb and Vegetables
- 4 California lamb sirloin
or shoulder* chops, about 1-inch thick
- Olive oil
- Salt and ground pepper
- 2 each red and yellow
peppers, quartered and seeded
- 2 red onions, quartered
- 2 zucchini, thickly sliced
- 2 yellow squash, thickly
sliced
- Brush chops and vegetables
lightly with olive oil and season with salt and ground pepper.
- Cook lamb chops and vegetables
in a covered grill over medium-hot coals or in a gas barbecue
with a cover. Depending on thickness, grill chops for 3 to 5
minutes per side, turning once or twice. For best flavor and
texture, don’t cook lamb beyond medium-rare (130°F to
135°F / 55°C at the thickest part when removed from grill)
to medium (135°F to 140°F / 60°C when removed from
grill.)
- Grill vegetables until
they begin to take on color and are cooked through.
Makes 4 servings.
*If using shoulder chops,
marinate overnight in bottled marinade to tenderize.
Recipe and photograph provided
courtesy of the California Sheep Commission.
