Grilled Lamb Chops with Summer Squash & Chimichurri

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.