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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.

Pairs with these wines...


1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves of garlic, minced
1/2 yellow onion, thinly sliced
1/4 cup olive oil
2 pounds lamb chops (about 6 chops )

6 whole zucchini (medium sized)
1/4 cup olive oil
juice of 1 lemon
zest of 1 lemon
1 teaspoon Kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder


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.

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