Ingredients:

For the Lamb Chops:

• 8 lamb rib chops (about 1-inch thick)

• 3 tbsp extra-virgin olive oil

• 3 garlic cloves, finely minced

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme leaves

• Zest of 1 lemon

• Juice of ½ lemon

• 1 tsp sea salt

• ½ tsp cracked black pepper

For the Vegetables:

• 1 red bell pepper, cut into thick strips

• 1 zucchini, sliced lengthwise

• 1 small eggplant, sliced into ½-inch rounds

• 1 red onion, cut into wedges

• 2 tbsp olive oil

• Sea salt & pepper to taste

For Garnish:

• Fresh parsley, finely chopped

• Extra drizzle of olive oil

Directions:

1. Marinate the Lamb

   • In a small bowl, combine olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper.

   • Rub the mixture generously over the lamb chops. Cover and let marinate for at least 30 minutes (up to overnight in the fridge).

2. Prepare the Vegetables

   • Toss the bell pepper, zucchini, eggplant, and onion in olive oil, salt, and pepper.

3. Preheat the Platinum Grill Pan

   • Heat your grill pan over medium-high heat until it’s evenly hot.

4. Grill the Vegetables

   • Place vegetables on the grill pan in a single layer. Cook until charred grill marks appear, flipping once (about 3–4 minutes per side). Remove and set aside.

5. Grill the Lamb Chops

   • Place the marinated lamb chops on the hot grill pan. Cook 3–4 minutes per side for medium-rare, or longer to your preferred doneness.

   • Let rest for 5 minutes after grilling.

6. Assemble & Serve

   • Arrange grilled vegetables on a serving platter, place lamb chops on top, and garnish with fresh parsley and a drizzle of olive oil.