Ingredients

• 8 lamb chops
• 1 red onion, cut into wedges
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• Salt and pepper

Instructions

1. In a small bowl, mix together olive oil, garlic, oregano, thyme, rosemary, salt and pepper to prepare the marinade.
2. Place lamb chops in a ziplock bag and pour marinade over the chops. Seal the bag and massage the marinade into the meat. Refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the grill to high heat.
4. Place the marinated lamb chops on the grill and cook for 3-4 minutes per side, depending on the thickness of the chops. Aim for an internal temperature of 145°F for medium rare.
5. While the lamb chops are cooking, place the vegetables in a large bowl and toss with olive oil, salt, and pepper.
6. Add the vegetables to the grill and cook until tender and lightly charred, about 5-7 minutes, flipping occasionally.
7. Serve hot and enjoy!