Servings: Serves 1
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.
From the July 2005 issue of O, The Oprah Magazine
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