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Grilled Lamb Chops with Ratatouille

Grilled Lamb Chops with Ratatouille

Height of summer vegetable dish with America's best lamb!
  • Prep Time 45 minutes, 5 minutes for lamb chops
  • Cook Time Grill over medium high heat about 3 minutes per side for rare , 4 minutes for medium


Lamb Chops

  • 8 Elysian Fields 6 oz lamb loin chops (2 per person)
  • 3 cloves garlic, finely chopped
  • Dried thyme
  • Salt
  • Pepper


  • a 3/4-pound eggplant, sliced for grilling (about 3 cups)
  • 1 small zucchini, scrubbed and sliced for grilling
  • Sea salt
  • 1 onion, sliced for grilling
  • 1 red bell pepper, halved and cored
  • Olive oil
  • 2 large garlic cloves, peeled and minced
  • 3/4 pound small ripe tomatoes, seeded and chopped coarsely (about 1 1/4 cups)
  • 1/2 cup fresh basil leaves chiffonade (cut into slices across the width)


  1. Blend garlic, dried thyme, salt, and pepper together with 2 TBSP of olive oil.
  2. Rub this marinade into the lamb. This step can be done the day before or one hour before.
  3. Grill over medium high heat for 3 minutes per side for rare, 4 minutes per side for medium.
  4. Slice for serving, along with the following recipe.

Prepare the eggplant and zucchini:


  1. Lay the slices on double thick paper towels and salt heavily; let drain for 20 minutes, flip the slices, and salt the other side. Let the moisture drain for another 20 minutes, pat the vegetables dry, and transfer them to a platter.