Add summer flavor to grilled lamb chops by serving them with roasted yellow squash and zucchini and topping with a tangy fresh parsley sauce.
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)
How to Make It
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.
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.
Preheat oven to 450°.
Preheat grill to medium-high heat.
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 450° for 16 minutes or until tender, turning after 8 minutes.
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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Turned out deeee-LICI-ous! Changes we made:
We were unimpressed with the lamb chop selection available at our local grocery and opted for the cheaper but better quality pork chops instead. So glad we did-we were able to buy x2 the meat!
Chimichurri was still great even though we used dried parsley and pre minced garlic, but had to double the amount of olive oil to compensate when mixing in the food processor. Great summer dish.
Made this over the weekend, and my husband and I really enjoyed it. I used red wine vinegar instead of sherry vinegar, since I didn't have any on hand. Also, instead of roasting the zucchini & squash, I grilled it (for about 4 min per side), since I had to fire up the grill for the lamb already and didn't want to heat up the house by turning on the oven. We will definitely make this again!
Perfect summer grill recipe. But I'm a sucker for lamb. I used pre-minced garlic, but took advantage of fresh herbs from my garden. I served it with garlic mashed red potatoes from the farmers market. The only thing I would change would be to slice the squash thinner and cook for half the time to retain some crunch and not be so soft.
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