Grilled Lamb Chops with Roasted Summer Squash & Chimichurri

Grilled Lamb Chops with Roasted Summer Squash & Chimichurri
Photo by John Autry

Ingredients

  • 3 medium yellow squash, cut lengthwise into 1/4-inch-thick slices (about 3/4 pound)
  • 3 medium yellow squash, cut lengthwise into 1/4-inch-thick slices (about 3/4 pound)
  • 1 teaspoon fresh oregano leaves
  • 1 teaspoon fresh oregano leaves
  • 1 ½ tablespoons coarsely chopped shallots
  • 1 ½ tablespoons coarsely chopped shallots
  • 3 tablespoons extra-virgin olive oil, divided
  • + 21 more ingredients
    • 3 tablespoons extra-virgin olive oil, divided
    • ½ cup fresh flat-leaf parsley leaves
    • 1 teaspoon salt, divided
    • ½ cup fresh flat-leaf parsley leaves
    • Dash of crushed red pepper
    • 2 garlic cloves, peeled
    • 1 teaspoon salt, divided
    • 1 ½ teaspoons fresh lemon juice
    • Dash of crushed red pepper
    • 1 ½ teaspoons sherry vinegar
    • Cooking spray
    • 2 garlic cloves, peeled
    • 6 (5-ounce) lamb loin chops, trimmed (about 1 inch thick)
    • 1 ½ teaspoons fresh lemon juice
    • 3 medium zucchini, cut crosswise into 1/4-inch-thick slices (about 3/4 pound)
    • 1 ½ teaspoons sherry vinegar
    • 1 teaspoon freshly ground black pepper, divided
    • Cooking spray
    • 6 (5-ounce) lamb loin chops, trimmed (about 1 inch thick)
    • 3 medium zucchini, cut crosswise into 1/4-inch-thick slices (about 3/4 pound)
    • 1 teaspoon freshly ground black pepper, divided

1. Bring 2 cups water to a boil in a small saucepan. Add garlic to pan; reduce heat, and simmer 3 minutes. Remove garlic from water; cool. Coarsely chop garlic. 2. Place garlic, 1/2 cup parsley, 2 tablespoons oil, shallots, and next 4 ingredients (through red pepper) in a food processor; process ...

View full recipe at My Recipes

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