Kristina’s Grilled Lamb Chops with Marinated Grilled Zucchini
Dust off your “barbee” for this simple and savory, dish, perfect with our Merlot or Cabernet Sauvignon.
Instructions
Lamb
Mix together the lemon juice, salt, pepper, garlic, onion, and olive oil in a large plastic zipper bag. until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 8 hours or over night. Preheat an outdoor grill for medium-high heat.
Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Grill to desired doneness, about 3 minutes per side for medium.
Zucchini
Cut off the tops and bottoms of the zucchini and slice them into halves, lengthwise. Place them all in a very large plastic zipper bag. Drizzle in olive oil, salt, pepper, garlic powder, onion powder, lemon juice, and lemon zest. Seal the bag and toss them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on each side to achieve nice grill marks and are tender, but being careful not to burn them.
Remove the zucchini to a plate as each piece gets done. Serve with grilled lamb chops.
Recipe by Kristina Tovani
Mix together the lemon juice, salt, pepper, garlic, onion, and olive oil in a large plastic zipper bag. until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 8 hours or over night. Preheat an outdoor grill for medium-high heat.
Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Grill to desired doneness, about 3 minutes per side for medium.
Zucchini
Cut off the tops and bottoms of the zucchini and slice them into halves, lengthwise. Place them all in a very large plastic zipper bag. Drizzle in olive oil, salt, pepper, garlic powder, onion powder, lemon juice, and lemon zest. Seal the bag and toss them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on each side to achieve nice grill marks and are tender, but being careful not to burn them.
Remove the zucchini to a plate as each piece gets done. Serve with grilled lamb chops.
Recipe by Kristina Tovani