To go with our lamb chops, I trimmed the bag of fresh baby brussels sprouts I picked up at Sprouts (LOL on sprouts from Sprouts). Since they were so small and cute, I kept them whole rather than halving them. I steamed them for about 4 minutes in a couple tablespoons of water in the microwave on high and then spread them on a baking sheet and tossed them with some olive oil and seasoned them with a bit of sea salt (the Pink Himalayan sea salt also bought at Sprouts). I roasted them for about 10 minutes at 400 degrees and then stirred in a few heaping tablespoons of oven roasted tomatoes packed in oil (that I find at Costco) and continued roasting the sprouts along with the tomatoes for another 5 to 10 minutes. The tomatoes added a nice deep flavor to the sprouts and it was a perfect side dish to go with our grilled lamb chops. I snapped a few photos for you to see below as well as included the easy little marinade I put together. Enjoy!
Grilled Lamb Shoulder Chops
2 pounds lamb shoulder chops
Juice of 1 lemon
1/4 cup olive oil
1/4 - 1/2 teaspoon sea salt
Freshly ground black pepper, to taste
1/2 teaspoon dried rosemary, crumbled between fingertips
1/8 teaspoon dried thyme
1/8 teaspoon dried oregano
Place lamb chops in a Ziploc-type bag. In a small bowl, whisk remaining ingredients together; pour over chops. Seal air out of bag and marinate 30 minutes to 1 hour, turning after 15 to 20 minutes to marinate all sides.
Grill approximately 4 minutes over medium-high heat per side for medium doneness, or until desired doneness. Transfer chops to platter and cover with foil and allow to set for 5 to 10 minutes.