Grilled California Lamb and Vegetables
Lamb chops and vegetables are grilled alongside each other for an easy, sumptuous meal.
4 California lamb sirloin or shoulder* chops, about 1-inch thick
Kosher or sea salt and freshly ground black pepper, to taste
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.