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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.

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