Tender, juicy lamb chops from Oregon’s Anderson Ranch are full of rich flavor and perfect for summer grilling. A simple marinade of garlic and fresh herbs brings out the best in every bite. Serve alongside grilled bell peppers and onions with a Mediterranean-inspired spread of hummus, feta, warm pita and olives for an easy, satisfying seasonal meal.
Serves: 4
Difficulty: Medium
Prep Time: 20 minutes
Chill Time: 1-4 hours
Cook Time: 12-16 minutes
Gluten Free: Gluten Free
Ingredients
- 2 lb. Anderson Ranch lamb loin chops or rib chops
- 4 cloves garlic, minced
- 1 lemon, zest and juice of
- 1 T each fresh thyme and rosemary
- ¼ c Sebastiano’s extra virgin olive oil
- 1.5 t salt
- 1 t black pepper
- 1 lb. mixed bell peppers, red/yellow/orange, large chunks
- 1 red onion, wedged
Steps
- Combine garlic, lemon zest/juice, herbs, salt/pepper and olive oil with lamb. Marinate for 1 hour, up to 4.
- Grill lamb to mark and move to lower heat for 8-10 minutes, basting with marinade for the last few minutes. Cook to an internal temp of 135F. Remove from the grill and let rest for a few minutes before serving.
- Toss vegetables with a drizzle of olive and pinch each salt and pepper. Grill just until marked and the onion softens. Serve immediately alongside lamb chops with hummus, pita, olive and feta as desired.
