4 California lamb sirloin or shoulder* chops, about 1-inch thick
Olive oil
Salt and ground pepper
2 each red and yellow peppers, quartered and seeded
2 red onions, quartered
2 zucchini, thickly sliced
2 yellow squash, thickly sliced
2. Cook lamb chops and vegetables in a covered grill over medium-hot coals or in a gas barbecue with a cover. Depending on thickness, grill chops for 3 to 5 minutes per side, turning once or twice. For best flavor and texture, don’t cook lamb beyond medium-rare (130 to 135 degrees F at the thickest part when removed from grill) to medium (135 to 140 degrees F when removed from grill.)
3. Grill vegetables until they begin to take on color and are cooked through.
For more please see Premium Free Recipes
