The Village - Grilled lamb chops with grilled vegetables

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Grilled lamb chop with asparagus, zucchini and a mushroom.
The village: helping raise parents with our own blend of parenting stories, advice, hacks and cool finds
The village: helping raise parents with our own blend of parenting stories, advice, hacks and cool finds

RECIPE

Grilled lamb chops with grilled vegetables

By Anthea Dawson

Grilled lamb chops are one of my favourite summer (or any time of year really) recipes as they are so quick to prepare and such a crowd pleaser.

Costco sells beautiful packs of New Zealand lamb but look for locally sourced thick chops if you can.

The longer the chops marinate the better but even a half hour will add great flavour if you don’t have enough time.

Ingredients

SERVES 4

  • 8 thick cut loin lamb chops
  • 4 cloves of garlic, chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine
  • 1 tbsp balsamic vinegar
  • Zest of 1 lemon
  • 2 tbsp mixed chopped fresh herbs (rosemary, parsley, oregano, mint)
  • 1/2 cup good quality extra-virgin olive oil
  • Salt and pepper

Preparation

Mixed vegetables of your choice for grilling: portobello mushrooms, asparagus, red onions, eggplant, zucchini and fennel, tossed in a few dashes of olive oil and a few pinches of salt and pepper.

Preheat your barbecue to medium heat.

In a bowl, combine the chopped garlic, Dijon mustard, red wine, balsamic vinegar, lemon zest, and chopped herbs. Slowly whisk in the olive oil until it’s thick and emulsified. Season with salt and pepper.

Place the lamb chops in a shallow bowl. Toss the chops with the marinade until they are all covered. Marinate for at least 30 minutes at room temperature or longer (up to 24 hours) in the fridge. Just be sure to remove the chops from the fridge at least 30 minutes before grilling.

Grill the chops on your hot grill for about 4 minutes per side. You can grill your veggies at the same time if your BBQ is big enough. Slice your grilled vegetables and serve with your chops and some tzatziki.

Enjoy!

RECIPE

Grilled lamb chops with grilled vegetables

By Anthea Dawson

Grilled lamb chops are one of my favourite summer (or any time of year really) recipes as they are so quick to prepare and such a crowd pleaser.

Costco sells beautiful packs of New Zealand lamb but look for locally sourced thick chops if you can.

The longer the chops marinate the better but even a half hour will add great flavour if you don’t have enough time.

Ingredients

SERVES 4

  • 8 thick cut loin lamb chops
  • 4 cloves of garlic, chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine
  • 1 tbsp balsamic vinegar
  • Zest of 1 lemon
  • 2 tbsp mixed chopped fresh herbs (rosemary, parsley, oregano, mint)
  • 1/2 cup good quality extra-virgin olive oil
  • Salt and pepper

Preparation

Mixed vegetables of your choice for grilling: portobello mushrooms, asparagus, red onions, eggplant, zucchini and fennel, tossed in a few dashes of olive oil and a few pinches of salt and pepper.

Preheat your barbecue to medium heat.

In a bowl, combine the chopped garlic, Dijon mustard, red wine, balsamic vinegar, lemon zest, and chopped herbs. Slowly whisk in the olive oil until it’s thick and emulsified. Season with salt and pepper.

Place the lamb chops in a shallow bowl. Toss the chops with the marinade until they are all covered. Marinate for at least 30 minutes at room temperature or longer (up to 24 hours) in the fridge. Just be sure to remove the chops from the fridge at least 30 minutes before grilling.

Grill the chops on your hot grill for about 4 minutes per side. You can grill your veggies at the same time if your BBQ is big enough. Slice your grilled vegetables and serve with your chops and some tzatziki.

Enjoy!

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