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Grilled California Lamb and Vegetables

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

1. Brush chops and vegetables lightly with olive oil and season with salt and ground pepper.
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.

Makes 4 servings.

*If using shoulder chops, marinate overnight in bottled marinade to tenderize.

Recipe and photograph provided courtesy of the California Sheep Commission.