Grilled Lamb Chops with Mediterranean Rice and Salad: A Flavorful Feast

In a bowl, combine the olive oil, garlic, rosemary, thyme, lemon juice, and lemon zest. Season with salt and pepper.
Coat the lamb chops in the marinade, making sure each chop is evenly covered. Let them marinate for at least 30 minutes (or up to 2 hours for a more intense flavor) in the fridge.
Step 2: Prepare the Mediterranean Rice
In a medium saucepan, heat olive oil over medium heat. Add the rice and sauté for 2-3 minutes until slightly toasted.
Add the vegetable or chicken broth, garlic powder, cumin, and oregano. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and the liquid is absorbed.
Remove the rice from the heat, fluff with a fork, and stir in the chopped parsley, Kalamata olives, and sun-dried tomatoes. Season with salt and pepper to taste.
Step 3: Make the Mediterranean Salad
In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, feta cheese, and black olives.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
Step 4: Grill the Lamb Chops
Preheat your grill to medium-high heat.
Grill the marinated lamb chops for about 4-5 minutes per side, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
Remove the lamb chops from the grill and let them rest for a few minutes before serving.
Step 5: Serve and Enjoy
Plate the grilled lamb chops alongside a generous serving of the Mediterranean rice and a fresh scoop of the Mediterranean salad.
Garnish with additional lemon wedges or fresh herbs, if desired.
Serving and Storage Tips