• 1 small russet or baking potato
• 1 zucchini , sliced lengthwise
• 1 yellow squash , sliced lengthwise
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• Zest of 1 orange
• 1 tablespoon finely chopped rosemary
• 1 small clove garlic , finely chopped
• 3 loin lamb chops

Place potato in a medium stock pot over high heat, and add enough water to cover. Bring to a boil and cook until potato is fork-tender, about 25 minutes; remove from water and let cool. When cool enough to handle, cut lengthwise into 4 slices. Brush potato wedges, zucchini, and yellow squash with olive oil; season with salt and pepper to taste, and set aside.

Meanwhile, preheat grill to high heat. In a small bowl, combine orange zest, rosemary, garlic, and salt; set aside. Season lamb chops with salt and pepper, and grill one side 3 to 5 minutes for medium-rare to medium. Place prepared vegetables on grill and cook until tender, about 7 minutes, turning as needed. Turn chops over and place half the orange mixture on top. Cook another 3 to 5 minutes, flip over, and transfer to a warm plate. Top with remaining orange mixture and serve with vegetables.