Grilled Lamb Chops with Roasted Summer Squash and Chimichurri

Ingredients

• 1 teaspoon pepper black divided freshly ground
• 0.5 cup flat-leaf parsley leaves fresh
• 2  garlic cloves peeled
• 30 ounce lamb loin chops trimmed ()
• 1.5 teaspoons juice of lemon fresh
• 3 tablespoons olive oil extra-virgin divided
• 1 teaspoon oregano leaves fresh
• 1 Dash pepper red crushed
• 1 teaspoon salt divided
• 1.5 tablespoons shallots coarsely chopped
• 1.5 teaspoons sherry vinegar 
• 3 medium baby squash yellow cut lengthwise into 1/4-inch-thick slices ( 3/4 pound)
• 0.8 pound zucchini 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• grill

Directions

1. Bring 2 cups water to a boil in a small saucepan.
2. Add garlic to pan; reduce heat, and simmer 3 minutes.
3. Remove garlic from water; cool. Coarsely chop garlic.
4. Place garlic, 1/2 cup parsley, 2 tablespoons oil, shallots, and next 4 ingredients (through red pepper) in a food processor; process 1 minute or until almost smooth.
5. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper; pulse 2 times.
6. Preheat oven to 45
7. Preheat grill to medium-high heat.
8. Combine squash, zucchini, and remaining 1 tablespoon oil in a bowl; toss well. Arrange squash and zucchini in a single layer on a baking sheet.
9. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
10. Bake at 450 for 16 minutes or until tender, turning after 8 minutes.
11. Lightly coat lamb with cooking spray.
12. Sprinkle with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.
13. Place lamb on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Divide squash and zucchini evenly among 6 plates. Top each serving with 1 lamb chop and 1 1/2 teaspoons parsley puree.