Grilled Lamb with Broccoli

Instructions

1. 1

   Combine 3 tablespoons olive oil, lemon juice, minced garlic, rosemary, thyme, and red pepper flakes in a bowl to create the marinade.

   Tip: Prepare the marinade while your grill heats up to save time.

2. 2

   Pat the lamb chops dry and season both sides with sea salt and black pepper. Place them in a shallow dish and pour half the marinade over them, turning to coat evenly. Let sit for 10 minutes.

   Tip: Reserve the remaining marinade to brush on during grilling for extra flavor.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Toss the broccoli florets with 2 tablespoons olive oil, salt, and pepper in a separate bowl.

   Tip: Use a grill basket or skewers for broccoli to prevent pieces from falling through the grates.

4. 4

   Once the grill is hot, place the lamb chops directly on the grates and cook for 4-5 minutes per side for medium-rare, brushing with reserved marinade halfway through.

   Tip: Avoid moving the chops too much to develop a nice char and crust.

5. 5

   While the lamb is cooking, arrange broccoli florets on the grill or in a grill basket, turning occasionally for 8-10 minutes until tender with charred edges.

   Tip: Place broccoli on a cooler part of the grill if it's charring too quickly.

6. 6

   In a small bowl, whisk together the remaining marinade with Dijon mustard and honey to create a glaze.

   Tip: This glaze adds depth and a subtle sweetness that complements the lamb beautifully.

7. 7

   Transfer the grilled lamb and broccoli to a serving platter and drizzle with the honey-mustard glaze.

   Tip: Let the lamb rest for 2-3 minutes before serving to retain its juices.

8. 8

   Serve immediately while hot, with extra lemon wedges on the side if desired.