Grilled Provencal Lamb Chops with Ratatouille Relish
 
 
by:
Serves: 4
Ingredients
  • 2 cups Roasted Ratatouille
  • 6 lamb loin chops, about 2½ pounds
  • 1 tablespoon olive oil
  • 1 tablespoon minced, fresh rosemary
  • ½ teaspoon garlic powder
  • 2 teaspoons finely grated orange zest
  • Salt and ground black pepper
  • 2 tablespoon capers
  • 2 tablespoons minced, fresh basil
  • 1 teaspoon balsamic vinegar
Instructions
  1. If Roasted Ratatouille is not yet made, do it now.
  2. About 20 minutes before serving, preheat gas grill, with all burners on high until very hot about 10 minutes, or build a hot charcoal fire. Clean grill rack with a wire brush then use a vegetable oil-soaked rag held with tongs to lubricate it. Have water close by to extinguish potential flare-ups.
  3. Meanwhile, place lamb chops in medium bowl. Add oil, rosemary, garlic powder, orange zest, and a sprinkling of salt and pepper; rub onto chops to coat evenly. Grill lamb chops, turning only once, until impressive grill marks have formed on both sides and lamb is cooked to medium, about 8 minute.
  4. Add capers, basil, and vinegar to Roasted Ratatouille. Serve each portion of lamb chops with a generous ½ cup of Ratatouille Relish.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/one-batch-of-ratatouille-yields-3-simple-summer-meals/