Grilled Rack of Lamb Chops with Potatoes and Vegetables

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1.5 pounds rack of lamb, frenched
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
4 cloves garlic, minced
1 pound baby potatoes, halved
1 cup cherry tomatoes
1 teaspoon balsamic vinegar

Instructions

Preheat your grill to medium-high heat.
In a mixing bowl, combine olive oil, rosemary, thyme, garlic, salt, and pepper. Rub this mixture all over the rack of lamb.
In a separate bowl, toss the baby potatoes, zucchini, bell pepper, and cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper.
Arrange the vegetables on a baking sheet and roast in the oven at 400°F for about 20 minutes, or until tender.
Grill the lamb rack for about 15-20 minutes, turning occasionally, until it reaches your desired doneness (145°F for medium-rare).
Once the lamb is cooked, let it rest for 5 minutes before slicing into chops.
Serve the lamb chops alongside the roasted vegetables and potatoes.