Grilled Lamb Chops with Summer Squash & Chimichurri
- Number of Servings: 4
Ingredients
2 garlic cloves, peeled 1/2 cup fresh flat-leaf parsley leaves 2 Tbsp extra-virgin olive oil, divided 1 1/2 tablespoons coarsely chopped shallots 1 teaspoon fresh oregano leaves 1 1/2 teaspoons sherry vinegar 1 1/2 teaspoons fresh lemon juice Dash of crushed red pepper 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper, divided 3 medium yellow squash, cut lengthwise into 1/4-inch-thick slices (about 3/4 pound) 3 medium zucchini, cut crosswise into 1/4-inch-thick slices (about 3/4 pound) 8 (3-ounce) lamb loin chops, trimmed (about 1 inch thick) 1 Tbsp chopped parsley & oregano Cooking spray
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, 4 tsp oil, shallots, and next 4 ingredients (through red pepper) in a food processor; process 1 minute or until almost smooth. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper; pulse 2 times.
3. Preheat grill to medium-high heat.
4. Combine squash, zucchini, chopped parsley & oregano, 1/4 tsp salt, & 1/4 tsp pepper and remaining 2 tsp oil in a bowl; toss well. Arrange squash and zucchini in a single layer on the grill. Grill for about 4 minutes per side.
5. Sprinkle lamb with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place lamb on grill rack coated with cooking spray; grill 3-5 minutes on each side or until desired degree of doneness. Divide squash and zucchini evenly among 4 plates. Top each serving with 2 lamb chops and the parsley puree.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
2. Place garlic, 1/2 cup parsley, 4 tsp oil, shallots, and next 4 ingredients (through red pepper) in a food processor; process 1 minute or until almost smooth. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper; pulse 2 times.
3. Preheat grill to medium-high heat.
4. Combine squash, zucchini, chopped parsley & oregano, 1/4 tsp salt, & 1/4 tsp pepper and remaining 2 tsp oil in a bowl; toss well. Arrange squash and zucchini in a single layer on the grill. Grill for about 4 minutes per side.
5. Sprinkle lamb with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place lamb on grill rack coated with cooking spray; grill 3-5 minutes on each side or until desired degree of doneness. Divide squash and zucchini evenly among 4 plates. Top each serving with 2 lamb chops and the parsley puree.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 271.0
- Total Fat: 14.1 g
- Cholesterol: 67.8 mg
- Sodium: 887.2 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 4.1 g
- Protein: 24.7 g
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