8double cut lamb chopscut with 2 bones per chop - 5 to 6 ounces each
2zucchinitops & bottoms removed, halved
2red bell peppersseeded & halved
1large red onionskin removed & halved
2tablespoonsextra virgin olive oil
Sweet Potato Mash
In a large pot add the sweet potatoes and cover with water. Place over medium-high heat, bring to a boil and cook for 15-20 minutes, until a fork can easily pierce sweet potatoes. Drain, add butter, salt, black pepper, cinnamon and mash with a potato masher, until smooth. Taste and adjust seasoning.
Grilled Lamb Chops + Vegetables
Spray the grill with cooking spray and preheat one area of a well-oiled charcoal or gas grill to high (or 400 degrees F). For charcoal grill you want glowing red coals, and bank them on one side of the grill.
In a bowl combine the white wine, garlic, rosemary, chili flakes, and kosher salt and divide marinade in half (half for lamb and half for vegetables).
In a separate bowl combine the salt, black pepper, oregano, Italian seasoning, cinnamon and cumin and divide spice mix in half. Place the lamb chops on a platter, rub olive oil evenly over lamb chops and season both sides of the lamb chops with half of the spice mix.
In a bowl combine the zucchini, bell pepper, red onion, remaining oil and the remaining half of the spice mix.
Place the lamb chops medallion-side down on the hot side of the grill directly over the flame (follow time recommendations below). Baste with marinade then flip the lamb chops and cook for your desired time. - 2 to 3 minutes on each side for medium-rare - 3 to 4 minutes each side for medium - 4 to 5 minutes for med-well - 5 to 6 minutes for well done
Turn the chops fat-cap side down to start rendering the fat, 1 minute (you can skip this step if your chops have been trimmed of fat).
Flip the chops bone-side down and move them to the indirect side until an instant read thermometer reaches your desired temperature. - medium-rare, 125 degrees F - medium, 135 degrees F - med-well, 145 degrees F - well done, 155 degrees F
Baste lamb chops once more before removing from the grill. Once removed let rest for 5-10 minutes before serving.
Add the zucchini, bell pepper and red onion to the grill, cook for 3-5 minutes each side. Baste with white wine marinade before removing from the grill. Once removed chop vegetables before plating.
Serve grilled lamb chops and vegetables with a generous scoop of sweet potato mash.