Ingredients Jump to Instructions ↓

  1. 4 California lamb sirloin or shoulder* chops, about 1-inch thick Olive oil Salt and ground pepper

  2. 2 each red and yellow peppers, quartered and seeded

  3. 2 red onions, quartered

  4. 2 zucchini, thickly sliced

  5. 2 yellow squash, thickly sliced

Instructions Jump to Ingredients ↑

  1. 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.


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