Grilled Lamb Chops and Zucchini with Mint
Created by Judy Rodgers, Zuni Café, San Francisco
Hot off the grill and cooled down with fresh mint, these chops are simply sensational!
Servings: Serves 4
  • 4 to 6 loin lamb chops (2 1/4 pounds), about 1 1/2 inches thick
  • Salt and freshly ground pepper
  • 1 pound zucchini
  • 2 teaspoons light olive oil
  • 1 tablespoon champagne vinegar
  • 2 teaspoons sugar
  • 12 fresh mint leaves , coarsely chopped
  • 1 teaspoon extra-virgin olive oil , for drizzling
  • Directions
    Season lamb with salt and pepper; set aside. Cut zucchini into 1/4-inch-thick slices and sprinkle both sides evenly with salt and pepper. Set aside on paper towels.

    Light a charcoal grill and let burn until coals are glowing red. (Or heat a grill pan on stovetop.) Grill lamb chops 4 to 5 minutes per side for medium-rare. Transfer chops to one side of grill to keep warm.

    Pat zucchini dry, then coat with olive oil. Arrange in a single layer on grill. Cook until tender and grill-marked, 1 to 2 minutes per side. Meanwhile, stir together vinegar and sugar.

    Remove zucchini and arrange on a large platter. Scatter mint over zucchini, then drizzle with sweetened vinegar. Add a few grinds of pepper and drizzle with extra-virgin olive oil. Tilt dish to distribute seasonings. Place lamb chops on top of zucchini and serve.


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