Chef Tee’s Grilled Lamb Chops w/Ratatouille

Grilled lamb loin chops with Meyer Lemon PreserveServes 2 to 4
Prep time: 5 minutes; cooking time: 8-to-10 minutes

Ingredients

  • 4  lamb leg steaks (at least 1-inch thick)
  • 2 red bell peppers, cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 2 yellow squash, cut in half lengthwise
  • 2 large onions, cut in half
  • 1 lb. sweet potatoes, cut in half
  • ¼ cup olive oil
  • Salt & Pepper to taste
  • Meyer lemon preserve (optional garnish)

Directions

  1. Heat grill to medium.
  2. Season steaks w/Salt & Pepper; put on hot grill; cook covered to desired doneness; remove steaks; rest meat for 5-to-10 minutes.
  3. In large bowl, add potatoes, rest of vegetables, oil; toss until vegetables are coated w/oil.
  4. Put vegetables on grill; cook until tender; remove; roughly chop; serve w/steaks and Meyer lemon preserve

SNP Kicks Off Summer On WUSA 9 GDW!

LIVE 1Salt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell fire up the grill and kick off summer with host Andi Hauser.  On the menu: grilled steaks, chops and light salads.

Click below to watch the segments.

Note: During the segments, Chef Tee used a designer original cutting board made by Larry Guerin from Four Brothers Woods Company.